Method

• 1.
  Place the strawberries and 100ml of sparkling wine in a medium saucepan over medium heat. Cook, stirring, for 5-6 minutes or until the strawberries begin to soften. Remove from the heat, transfer to a blender and blend until smooth. Strain through a fine sieve and return juice back to the cleaned the saucepan. Discard solids.
• 2.
  Place saucepan over high heat and stir in the lemon juice, remaining 180ml sparkling wine and sugar and bring to the boil. Cook until the mixture reaches 120°C on a sugar thermometer (or until the mixture reduces by almost half.)
• 3.
  Remove from the heat and let the bubbles subside. Squeeze excess water from gelatine and stir into the strawberry mixture. Pour into a lightly greased, 20cm (2L capacity) square high-sided baking pan. Allow to cool to room temperature then place in the fridge, making sure the pan sits flat, to set firmly.
• 4.
  Once set, turn onto a chopping board and cut into 2cm squares. Store jellies in an airtight container at room temperature for up to 5 days. Dust with granulated sugar and scatter with lime zest to serve.