© David Loftus
summer fruit, elderflower and prosecco jelly
First of all, decide whether you want to make one big jelly or small individual ones. If you are making a big one, it’s a good idea to line the mold with plastic wrap. Put your ripe fruit into your mold or molds and refrigerate. Put your gelatin leaves into a bowl with a little cold water to soak for a minute, then drain and add the gelatin back to the bowl with the cordial. Rest above a pan of water over a medium heat and stir constantly until the gelatin and cordial become a syrup. At this point you can add your sugar, stir till dissolved, then remove the bowl from the heat and let it sit at room temperature for a minute or so.
• 8 pints of mixed soft fruit (blackberries, raspberries, strawberries, blueberries)