Suzi,s special Champayne Jelly (for that special occasion!)

750ml champayne (or sparkling wine)
8 leaves geletine
juice of 1 lemon
100g caster sugar
2 passion friut

Soak the geletine leaves 10 mins in little water.
put half the wine into a pan with the sugar and lemon juice until sugars disolved.
Drain geletine add to pan and whisk until disolved, then cool.
Add rest of wine, cool completley, add seeds of passion fruit and pour into glasses, then leave to set in the fridge for 2 hours.
Top with rose petals.

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