|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Strained orange juice||1⁄3 Cup (5.33 tbs) (Fresh)|
|Champagne||1 1⁄2 Cup (24 tbs)|
|Creme de cassis||1 Tablespoon|
|Strawberries||4 (For Garnish)|
|Fresh mint||1 Tablespoon (For Garnish)|
Sprinkle gelatin over water in small non-corrosive saucepan.
Let stand until soft.
Heat over low heat, stirring constantly until gelatin is dissolved, approximately 1 minute.
Gradually stir in sugar and orange juice.
Heat over low heat, stirring gently until sugar is dissolved, about 2 minutes.
(If mixture is stirred too vigorously or whisked, surface of jelly will be foamy.) Remove from heat; cool 5 minutes.
Add champagne and, if desired, creme de cassis.
Stir gently with a spoon until bubbles subside.
Transfer to a small bowl, cover tightly, and refrigerate 4 to 6 hours or until jelly has set.
Serve in individual champagne glasses.
Garnish with a strawberry and fresh mint.