Makes 6-8 glasses- 750ml peach juice (I used dilute peach and white grape cordial from ASDA)
- 750ml champagne
- 14 sheets of gelatine leaves (2 sheets or 1tsp powder per 200ml liquid)
- Raspberries
- Peaches/Nectarines
- Grapes
Leave the gelatine leaves to soak in a bowl of cold water until soft.
Make up the peach juice, and then warm in a pan until just before boiling.
Squeeze out the gelatine leaves and add to pan and stir until dissolved.
Pour peach juice into a bowl and add champagne and then leave in a fridge to chill until it is just starting to set. (Takes 2-4hrs)
Chop the fruit up into managable pieces
Get some large wine glasses (thick glass one are better as less likely to smash with a spoon!), pour in the jelly and then add the fruit, place back into fridge to set.
When eating, leave the jelly on your tongue for a second and it will gently fizz :)
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