I have been told by three separate reliable sources (okay, so they all know each other but still) that making jelly (or jello) by using half hot water and half soda water makes for a delightfully fizzy experience. Who knew?! Check out this recipe for Sparkling Jello. And I suppose an adult version could include a dash of Prosecco….. Just saying……

And here’s the science behind it! We are all drawn to the pleasure/pain of a G&T partly due to a receptor on our tongues called TRPA1. The reaction to this, as well as to chilli peppers, mint and garlic etc, is known as chemesthesis. You can read more about it here and if you’re feeling flush (or have access to a good library) there’s a book called Chemesthesis – Chemical Touch in Food and Eating.

Written by Ruth Sullivan