| 1 | This exotic and gorgeously pretty jelly comes from john mcgeever of congham hall in norfolk and can be eaten both as a superb dessert with, perhaps, a little cream, or as an unusual accompaniment to roast game or rabbit. |
| 2 | Gently heat the champagne or white wine with the apple juice, creme de cassis, sugar and lemon juice. |
| 3 | Pour onto the lavender flowers and leave, covered, to infuse for about 10 minutes. |
| 4 | Sprinkle the gelatine onto the water and leave to soften, then heat gently until the gelatine is completely dissolved. |
| 5 | Strain the lavender liquid, pressing it to extract all the juices. |
| 6 | Warm the lavender liquid and add the dissolved gelatine. |
| 7 | Stir and strain again through a fine sieve or muslin. |
| 8 | Leave to cool and set. |
| 9 | The jelly will keep for about 14 days in a fridge. |
