1 cup/250ml Water
1 cup/250ml Maple Syrup/Agave Nectar/Caster Sugar
2-3 Elderflower Blossoms/1 Big Handful + a few flowers to go inside the jelly
2 cups/500ml Champagne
2 tsp Agar Agar Powder, check packet instructions
1/2 cup/60g Raspberries
Add the champagne, water & maple syrup to a saucepan along with the elderflower then infuse over a medium heat for 15 minutes.
Strain the mixture through a fine sieve, into another saucepan & whisk in the agar powder. Bring the mixture to a boil then pour the mixture into your moulds. I drop a few raspberries & elderflowers into the moulds first for decoration.
Allow the jelly to fully set in the fridge before serving up.