Champagne Jelly (Jello) - cooking recipe

Ingredients

60 ml water (1/4 cup)
1 1/2 tablespoons gelatin (powder)
750 ml sparkling white wine (lo calorie)
60 g caster sugar (1/4 cup or granulated sugar substitute)
200 g grapes (red seedless halved)
8 passion fruit (halved pulp removed)

Preparation

Put water in a small bowl and sprinkle the gelatine powder over, stir, set aside for 5 minutes.
Put the wine and sugar in a medium saucepan and stir over a medium heat until the sugar is dissolved and then add the gelatine mix and then stir until the gelatine dissolves.
Pour into a heatproof jug and set aside for 15 minutes to cool and put in the fridge for 30 minutes to chill.
Pour mixture into glasses and put in the fridge for 6 hours or until jelly/jello is set.
Combine the grapes and passionfruit pulp and divide between the glasses and serve.
NOTE - for a alcohol free version, replace the sparkling wine with alcohol removed sparkling white wine (we can get that in our supermarkets here in Australia).