1 tablespoon (15 ml) gelatin

2 cups (500 ml) mango juice or other fruit juice (orange, grape, etc.) of a colour that contrasts with the clear juice

1/4 cup (60 ml) sugar

6 cups (1.5 litres) cranberry juice or other clear juice (apple, white cranberry, white grape, etc.)

1 1/2 cups (375 ml) sorbet

6 spoon straws

In a bowl, sprinkle the gelatin on 125 ml (1/2 cup) mango juice. Let bloom for 5 minutes.

In a saucepan, heat the remaining mango juice and sugar, stirring until the sugar dissolves. Remove from the heat. Add the gelatin mixture and stir until dissolved. Pour into a 20-cm (8-inch) Pyrex dish. Refrigerate for 2 hours.

With a knife, cut the jelly into small cubes.

Divide the jelly cubes among 6 250-ml (8-oz) tumblers. Add the cranberry juice and garnish with a scoop of sorbet.

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