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  • 7 leaves gelaitne (about 12g powdered gelatine)
  • 200ml Ocean Spray Cranberry & Raspberry Cordial
  • 200ml sparkling elderflower drink
  • 200g fresh raspberries


  1. Soak the gelatine leaves in a small bowl of cold water for five minutes.
  2. Squeeze any water from the gelatine and place in a small heatproof bowl over a pan of simmering water until melted. 
  3. Measure the cordial and elderflower into a jug, then add gelatine and stir together. 
  4. Divide the raspberries between four small cups or champagne flutes.
  5. Pour the liquid over the raspberries and transfer to the fridge for a minimum of six hours or overnight to set if possible.
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