Instructions: Place half the black grapes and half the white grapes in a saucepan. Add the orange and lemon juice and sugar. Crush the fruit lightly with a wooden spoon to break the skins and stir to dissolve the sugar. Bring to the boil and simmer gently for 5 minutes to make a concentrated syrup.

Pour through a sieve into a clean pan. Skim any impurities from the surface with a spoon, leaving clear juice. Bring to simmering point and turn off the heat. Sprinkle the gelatine powder over the hot liquid and stir until completely dissolved.

Mix the syrup with the cold Lambrusco in a large jug or basin and let the fizz subside. Cut the remaining grapes in half and place half of them in a large bowl. Skim any froth from the jelly and then pour half the jelly over the grapes. Place the bowl in the fridge (or freezer) and as soon as it sets add the remaining grapes and jelly and return to the fridge to set.

Serve straight from the bowl with a little lightly whipped cream and decorate with frosted grapes.

NOTES : This tingling-fresh grape jelly is particularly good at the end of a rich meal. The jelly is set in two stages so that the grapes are evenly distributed. Make in individual dishes or serve from a large bowl. Use any grapes in season, but if they are not seedless, slice in half and carefully remove the pips.

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