Place the sugar, water, and lemon juice into a small saucepan, and stir. Slowly dissolve the sugar over low heat. Once dissolved, simmer for a few minutes then remove from the heat and leave to cool slightly.

Snap the gelatine leaves roughly into small pieces, cover with cold water and leave for 5 minutes. Lift the leaves from the water, squeeze lightly, then add to the warm sugar syrup and stir until thoroughly dissolved.

Pour the sugar syrup and gelatine mix into a large bowl. Add the Elderflower cordial and sparkling wine to the bowl and stir gently. Do not over stir or you will flatten the wine.

Place the bowl over a bowl of iced water and leave to cool until the jelly is just starting to set which takes about 30 minutes. Stir the jelly from time to time as this will speed up the setting process.

Once the jelly begins to set (do not let the jelly set completely, it should be thick and wobbly) add the summer fruits, stir to distribute the fruit through the jelly.

Pour the wobbly jelly into glasses or bowls and place in the refrigerator to set, preferably overnight.