|15 ml||powdered gelatine|
|450 ml||water — hot|
|50 g||castor sugar|
|500 ml||wine — sparkling|
|fresh mint — to garnish|
Add 50 ml of cold water to the gelatin, allow to bloom.
Combine hot water and sugar in a pot, heat to dissolve.
Pour in the gelatin, stir to dissolve,
Pour in the bubbly.
Mix through the raspberries.
Pour into glasses and refrigerate to set.
Garnish with fresh mint.