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.
Measure the cordial and elderflower into a jug, then add the gelatine and stir together.
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.
For added colour, decorate with a sprig of fresh min.
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