Pink Ice Champagne Jelly

Ingredients

Dry pink champagne 375 ml

Water 375 ml

Gelatin 10 g

Lemon zest

Sugar 140 g

Nuts

Soak the gelatin in cold water for 5-10 minutes. While the gelatin is swelling, prepare the lemon-mint syrup. Pour water into a saucepan, add the mint leaves, lemon zest, and granulated sugar. Turn on the heat, bring to a boil, and cook for three minutes, then remove from the stove. Strain the resulting syrup through a sieve.

Discard the lemon zest and mint—they have already released all their flavor and aroma. Add the swollen gelatin to the strained, hot syrup, squeezing out any excess water. Stir thoroughly until the gelatin is completely dissolved. Add the champagne and stir again. You can pour the jelly into molds and refrigerate overnight until completely set. This jelly looks especially good in clear bowls or crystal champagne flutes.

Remove the finished jelly from the refrigerator just before serving and garnish with mint leaves and crushed nuts, if desired.

Enjoy!