3 tablespoons or 3 envelopes of vegan gelatin
2 cups cold water
1 cup sugar
1 1/2 cups cold champagne
1 1/2 cups cold ginger ale
1 cup sliced fresh strawberries

In a saucepan, sprinkle the gelatin evenly over the cold water and allow the vegan gelatin to absorb the water for 2 minutes.

Bring the water with the gelatin powder to a boil over high heat while stirring until the vegan gelatin is fully dissolved. Remove from the heat.

Transfer the vegan gelatin mixture to a bowl, add the sugar, and stir until dissolved. Then, stir in the champagne and ginger ale.

Refrigerate until thickened a bit. Make sure the mixture is still partially liquid. Fold in the strawberries. Spoon into 7 to 10 individual moulds or a big mould. The smaller the mould the firmer the jelly will be. Remember, metal mould acquire firmer jelly than glass mould. Refrigerate until firm. Unmould and serve.

To unmould, run a knife around the top of the jelly and put it in a bath of warm water for 10 – 20 seconds. Flip it over and shake it or give it a light pat.