Pink champagne and pomegranate jelly - recipe

Ingredients

Recipe , Jelly 2 , Pomegranate , Champagne

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1
Cut the gelatine into small pieces with some scissors and put into a small bowl with 3 tbsp of cold water. Leave to soak for 10 minutes. Then microwave on high (900w) for 30 seconds to dissolve.

For this step you'll need:
- 3 Gelatine leaves
2
Pour the pomegranate juice into a jug, and add the sugar. Microwave on high for 2 minutes, stir and the sugar should be dissolved.

For this step you'll need:
- 200ml Pomegranate juice
3

Add the dissolved gelatine to the warm pomegranate juice. Microwave on high for 30 seconds, stir to mix well together. If you haven’t got a microwave, melt the gelatine in a heatproof bowl over a small pan of water. Gently warm the pomegranate juice and sugar in a pan to dissolve.
4
Pour in the champagne or sparkling wine and stir well together then pour into 4 elegant glasses, chill for at least 1 hour to set. (They’ll keep for at least 2 days chilled.)

For this step you'll need:
- 200ml Champagne pink

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