SLOE GIN JELLIES

MAKES 4

● 150g fresh blackberries

● 4 gelatine leaves

● 120ml sloe gin

● 60g granulated sugar

● 175ml soda water

● 175ml cranberry juice (you can also use apple and raspberry or red grape juice)

● Edible glitter, to decorate

START THE CLOCK: Arrange the blackberries in the base of your serving dishes (I use champagne saucers) and put them in the fridge to chill. This speeds up the setting process. Then, put the gelatine leaves in a bowl of cold water to soften them.

Meanwhile, heat the sloe gin and sugar in a small saucepan over a low heat. Once the sugar has dissolved, take the pan off the heat. Squeeze any excess water out of the gelatine leaves and add these to the gin mixture. Stir to dissolve. Add the soda water and cranberry juice and mix well.

Decant the jelly into the serving dishes (don’t worry if the blackberries float to the top) and dust the tops with edible glitter.

Put them in the fridge to set for at least 3 hours. Serve with shortbread on the side (trust me, you won’t need any more gin). They’ll keep for 4 to 5 days in the fridge.