Festive Jelly Fizz (serves 4)

Ingredients:

4 gelatine leaves
4 tablespoons of white sugar
½ pint / 284 ml Cava (Brut), chilled
½ pint / 284 ml lemonade
12 physalis (8 peeled, 4 left unpeeled & reserved for garnish)
12 red seedless grapes

1. Place the gelatine leaves in a bowl of cold water and leave to soften for 5 minutes. Place the sugar in a small pan with 100 ml of Cava and wam over a gentle heat.
2. Squeeze the excess water from the softened gelatine and add to the pan, stirring until the gelatine has completely dissolved.
3. Pour the remaining Cava into a jug and add the mixture from the pan, using a spatula to scrape out every last bit. Stir well and add the lemonade.
4. Divide the mixture between 4 Champagne coupes, mixing with the peeled physalis and the grapes. Leave to set in the fridge for 2-3 hours. Top each jelly with a physalis and serve.