• 7 Sheets of gelatine
  • 200ml Cranberry and raspberry cordial
  • 400ml Sparkling elderflower drink
  • 200g Raspberries


  • STEP 1

    Soak the gelatine leaves in a small bowl of cold water for five minutes. Squeeze any water from the gelatine and place in a small heatproof bowl over a pan of simmering water until melted.

  • STEP 2

    Measure the cordial and elderflower into a jug, then add the gelatine and stir together.

  • STEP 3

    Divide the raspberries between four small cups or champagne flutes. Pour the liquid over the raspberries and transfer to the fridge for a minimum of six hours, or overnight, to set.

  • STEP 4

    For added colour, decorate with a sprig of fresh min.

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