Place the sparkling apple juice and the raspberries into a medium saucepan and bring it to the boil over a medium heat before reducing it to simmer. Simmer for 5 minutes.

Remove from heat and allow to steep for 15 minutes.

Strain and return the juice to a clean pan. Discard the solids.

Place the gelatin leaves into a dish and cover with cold water. Allow to stand for five minutes, or until they are soft and squishy.

Heat the juice over medium heat until just boiling. Remove from the heat, squeeze the excess liquid from the gelatine leaves and add the leaves to the juice. Stir until dissolved.

Allow to cool a little, then pour strained juice into moulds or a dish.

Refrigerate for 3-4 hours, or overnight, to set.