Champagne and grapefruit jellies recipe

1. 1

   Soak the gelatin leaves in cold water for about 5 minutes.

2. 2

   In a pan, heat the water, 100ml of wine, grapefruit juice and zest, and the sugar until hot and the sugar has dissolved.

3. 3

   Remove from heat.

4. 4

   Squeeze the excess water from the gelatin leaves and add to the pan, stirring until it has dissolved too.

5. 5

   Pour into a measuring jug and top up to 800ml.

6. 6

   Let this cool.

7. 7

   Take 4 segments and place 1 at the bottom of each glass, then pour the jelly on top and set in the fridge for at least 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.