Soak gelatine leaves in cold water.
Dissolve the gelatine in a measuring jug in the hot water from the kettle.
Add the elderflower cordial and top up with sparkling white wine to make 450ml of liquid in total.
Drop a few raspberries into six tall glasses and fill to about a third with the elderflower syrup.
Leave to set completely, then add a few more raspberries and some more elderflower syrup.
Repeat again until the glasses are nearly full to the top.
Recipe from Good Food magazine
2 gelatine leaves
4 tbsp hot water
100ml elderflower cordial
punnet of raspberries
sparkling white wine