Recipe: Sparkling edible cocktail

Ingredients

550ml (2 x 275ml) Bernini Classic Sparkling Grape
½ cup caster sugar
1 ½ tbsp gelatine powder
Strawberry to garnish
Whipped cream to garnish

Method

1. Combine Bernini Classic and sugar in a large saucepan over a medium heat. Cook, stirring for 2 minutes or until sugar has dissolved.

2. Sprinkle the gelatine over the Bernini syrup and whisk briskly with a fork until gelatine dissolves.

3. Pour the jelly mixture evenly into four champagne glasses.

4. Place the glasses in the fridge and refrigerate overnight or until set.

5. Garnish with a dollop of whipped cream and a strawberry. Serve.

Recipe supplied by Foodies of SA

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