Ingredients 

2 each plums & peaches, stones removed, sliced
150g fresh berries & cherries (we used strawberries, cherries & blueberries)
3 cups (750ml) prosecco
50ml lemon juice, plus finely grated lemon zest to serve
2 sachets Jel-it-in (vegetarian gelling powder)
1 cup juice (we used lime with elderflower)
4 mint sprigs, leaves picked, plus extra leaves to serve

Method

To make the jelly, combine prosecco and lemon juice in a large bowl. Sprinkle the Jel-it-in over and stir until dissolved

Mix the prosecco and lemon juice with the lime and elderflower juice in a saucepan over a medium heat and bring to boiling point. Simmer for 1 minute. Remove from heat and allow to cool a little

In a ring mould place 1/3 of the fruit and mint, packing it fairly tightly. Pour over 1/3 of the juice mixture. Repeat layers two more times

Cover and refrigerate overnight to set

To serve, dip the base of the mould in warm water for 30 seconds. Gently invert the mould onto a serving platter. Keep chilled until ready to serve

Decorate with extra mint leaves and lemon zest