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Pink Champagne and Pomegranate Jelly

Recipe Submitted By: bakingmad

A sophisticated jelly that’s low calorie and totally fat free. Inexpensive sparkling rose wine will work just as well as an expensive champagne

3	gelatine leaves
200 ml	pomegranate juice
4 tbsp	Golden Caster Sugar (Billington's)
200 ml	Pink Champagne

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Cut the gelatine into small pieces with some scissors and put into a small bowl with 3 tbsp of cold water. Leave to soak for 10 minutes. Then microwave on high (900w) for 30 seconds to dissolve. Pour the pomegranate juice into a jug, and add the sugar. Microwave on high for 2 minutes, stir and the sugar should be dissolved.
Add the dissolved gelatine to the warm pomegranate juice. Microwave on high for 30 seconds, stir to mix well together. Pour in the champagne or sparkling wine and stir well together then pour into 4 elegant glasses, chill for at least 1 hour to set. (They’ll keep for at least 2 days chilled.) Tip: If you haven’t got a microwave, melt the gelatine in a heatproof bowl over a small pan of water. Gently warm the pomegranate juice and sugar in a pan to dissolve