RIBENA, BLACKBERRY, LIME & GIN JETPLANES

Instructions

1.	Infuse the gin with the lime and berries for a few hours.
2.	Bring the Ribena or fruit juice and sugar to a low simmer and simmer until the sugar is dissolved.
3.	Add the gin mixture and bring back to a simmer.
4.	Remove from the heat and add the gelatine.
5.	Stir well, pour through a fine sieve and allow to cool a little.
6.	Spoon into silicone jetplane moulds (or any other suitable small mould).
7.	Leave to set overnight, or at least 2-4 hours.
8.	Remove from the moulds and use to make the Champagne jelly.