Champagne Jelly with Raspberries

1. 1

   In a small bowl, soften the gelatin in 3 tablespoons of the water.

2. 2

   In a saucepan, heat the remaining water over low heat and add the gelatin.

3. 3

   Stir until the gelatin dissolves and add the sugar, lemon zest, and juice.

4. 4

   Heat to just below the boil and remove from the heat.

5. 5

   Cover and let steep for 20 minutes.

6. 6

   Strain the liquid through a fine sieve into a shallow metal bowl.

7. 7

   Discard the lemon zest and leave the liquid to cool.

8. 8

   Watch it carefully and, when it is quite cool and just about to set, stir in the champagne.

9. 9

   Pour into perfectly clean tall champagne flutes and drop a few raspberries into each.

10. 10

    Chill until cold and serve, garnished with a few more raspberries and a sprig of mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.