Instructions: Dissolve the gelatine in water according to packet instructions.

Scrub the lemons pare the rind in one long piece and place in a pan with 200ml water with the caster sugar.

Bring to a simmer then remove from the heat and allow to cool.

Remove the lemon rind then gradually add the champagne (or elderflower water) stirring as you go.

Mix in the dissolved gelatine then pour into icecube trays.

Add a piece of fruit per cube.

Chill for 2 to 4 hours until set.

These are equally delicious made with sparkling elderflower cordial if you dont want to use champagne.

Makes 20 to 25 jellies

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