175 cl bottle dry rosé wine100 ml Hib! cordial200 g caster sugar6 gelatin leavesslivers of strawberry18 fresh raspberries
Rosé Hib! Jellies Directions
1. Pour the wine and hib! into a saucepan over a gentle heat. Add the sugar and stir until dissolved.
2. Turn up the heat and bring to a boil. Allow to bubble for 3 minutes then remove from the heat.
3. Place the gelatine leaves into a small bowl covering with cold water. Stand for 3 minutes, then pour away the water, squeezing the gelatin. Return the gelatine to the bowl and pour over some of the cooling wine. Stir to dissolve then return to the rest of the wine. Pour into a 1litre jug and leave to cool. Divide between 6 champagne flutes.
4. As the jelly begins to set, place a sliver of strawberry in each flute and push just below the surface. Arrange 3 raspberries on the top and chill to set.