Chop 500 grams of strawberries coarsely and transfer into a medium-sized pot. Sprinkle the sugar over the strawberries and stir to mix them up. Cover the pot with a lid and let stand for 20 minutes, stirring occasionally. The strawberries will release juices, so don't be alarmed or pour away any of the liquid! They are the gems of the this dessert.
Meanwhile, get a large bowl and a small bowl. Half-fill the large bowl with ice water - this is the ice bath - and set the small bowl in it. Make sure your small bowl is big enough to contain all the liquid in the pot later.
Stir in the 1 cup of water and place the pot on the hob over medium heat and bring to a boil. Turn down the heat to low and simmer, stirring frequently until the strawberries soften - for 5 minutes. Remove the pot from the heat and stir in the sparkling juice. Strain the mixture into the small bowl. Using the back of a spoon, press the solid against the sieve to squeeze out as much liquid as possible. Discard what is left in the sieve. Stir the liquid in the small bowl until the liquid is chilled.
Wash the pot and dry it. Return the chilled liquid into the pot and sprinkle the gelatine evenly over it. Do not stir. Let set for 5 minutes.
Meanwhile, wash, hull and slice the remaining 200 grams of strawberries and divide them into 6 1/2-cup ramekins/short glasses. If using more strawberries, get larger ramekins/glasses.
Heat the pot containing the liquid and gelatine over medium heat, stirring constantly until the gelatine has dissolved. Ladle the liquid into the ramekins/glasses and let it cool to room temperature before refrigerating them for 4 hours or overnight.
To make the honey-ed pistachios, preheat the oven to 200 degrees Celsius. Mix the honey and pistachios in a small bowl and transfer them onto a baking sheet that has been lined with a greaseproof paper. Bake for 3 to 5 minutes until golden. Let cool and chop the pistachios. Store in a airtight container for up to 2 days.
You can serve the jellys directly in the cups or simply dip each ramekin in hot, boiling water for 5 seconds and unmould them onto plates. Sprinkle with the pistachios and extra strawberries and serve.
NOTES
If your strawberries are sweet, use less sugar!
Use any flavour that you think will go well with it - I used grape juice with raspberry. If you are on the splurging end, go for some sweet dessert wine