Recipes: Elderflower & raspberry spritzer

A fabulously boozy jelly pud - the perfect dinner party dessert

• 2 gelatine leaves
• 4 tbsp hot water
• 100ml elderflower cordial
• punnet of raspberries
• sparkling white wine

  

  1. Soak gelatine leaves in cold water. Dissolve the gelatine in a measuring jug in the hot water from the kettle. Add the elderflower cordial and top up with sparkling white wine to make 450ml of liquid in total. Drop a few raspberries into six tall glasses and fill to about a third with the elderflower syrup. Leave to set completely, then add a few more raspberries and some more elderflower syrup. Repeat again until the glasses are nearly full to the top.

  MAKE IT FOR KIDS

  Swap the wine with sparkling mineral water.

  131 kcalories, protein 3g, carbohydrate 18g, fat 0,1 g, saturated fat 0g, fibre 0,9g, sugar 15g, salt 0,04 g