Ingredients: (makes approx 18-22 servings)

460ml champagne or cava

230ml gin

120ml freshly squeezed lemon juice

120ml simple syrup

4 sachets of gelatine powder

gold cake sprinkles

Method:

1. Mix together the simple syrup and lemon juice in a cocktail shaker filled with ice. Shake well then pour into a saucepan and gently sprinkle the gelatine over the liquid.
2. Leave the gelatine to soak for two minutes then heat over a medium heat, stir often until the gelatine has completely dissolved; approx 3-5minutes)
3. Remove saucepan from heat and add the champagne and gin, stir well to ensure liquid is blended.
4. Pour into a lightly greased loaf tin and chill until fully set, best chill overnight.
5. Gently flip set gelatine onto a sheet of parchment paper and cut into squares or cut with a biscuit cutter
6. Garnish with edible gold cake sprinkles and serve. Cheers!