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Pimm’s jelly
Serves 4 Drinks
Ingredients
- 1 large lemon
- 125g caster sugar
- a few sprigs of mint, plus extra to decorate
- peel from ¹⁄³ cucumber
- grated zest of ½ orange
- 4 leaves of gelatine
- 200ml Pimm’s No 1
- 150g wild strawberries
- a few borage flowers, if possible
Method
Pare off the lemon zest in thin strips, avoiding the white pith. Squeeze the juice. Put 400ml of water in a saucepan and add the sugar, mint, cucumber peel, lemon zest and juice and orange zest. Bring to the boil and simmer gently for 2 minutes. Remove from the heat and leave to infuse for 1 hour. Strain though a fine sieve.
Soak the gelatine in cold water for 5 minutes to soften, then squeeze out the excess water. Bring about 100ml of the strained liquid back to the boil, add the gelatine leaves one at a time and stir until dissolved. Stir into the rest of the strained liquid, together with the Pimm’s.
Pour the liquid into four glasses and add the strawberries and the borage flowers, if using. Place the glasses in the fridge to set for 5 hours, or ideally overnight.
To serve, decorate with a sprig of fresh mint. It’s really good with ice cream or whipped cream.
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