- 5 leaves gelatine
- 100ml/4fl oz elderflower cordial
- 500ml/18fl oz champagne or sparkling wine
- 75g/3oz raspberries
- 75g/3oz blueberries
Cut the gelatine into small pieces using scissors and soak in a bowl with 4 tbsp of cold water for about 10 minutes. Place the bowl over – but not touching – a saucepan of gently simmering water and stir until the gelatine has completely dissolved. Set aside for a few moments to cool slightly.
In a large jug, blend the elderflower cordial with the champagne or sparkling wine and quickly stir in the dissolved gelatine mixture.
Pour into 6 decorative champagne glasses, divide the berries evenly between them and chill for 3-4 hours, or overnight if possible, until set.