Pimm’s jelly with cu­cum­ber sor­bet

The Simple Things - - LIVING | OUTDOORS -

For 4 glasses of Pimm’s jelly Pimm’s No1 Lemon­ade 1 le­mon, sliced and quar­tered 4–5 straw­ber­ries, halved and sliced ¼ cu­cum­ber, thickly sliced and quar­tered 8 sprigs of mint Gela­tine sheets

1 Fill each glass a quar­ter full of Pimm’s and top up with lemon­ade. Pour all of this liq­uid into a mea­sur­ing jug. You will need one gela­tine sheet per 100ml.

2 Place the gela­tine sheets into a large heat­proof bowl and pour a lit­tle of the mix­ture over them so that they are just cov­ered. Put aside for 10 mins, or un­til they have soft­ened.

3 Set a small saucepan of wa­ter sim­mer­ing and place the bowl on top of it, un­til the gela­tine has melted. Re­move from the heat and pour in the rest of the Pimm’s, stir­ring as you go, then pour the mix­ture through a sieve into a sec­ond bowl, to catch any lumps of gela­tine.

4 Tip it into a jug and then pour into the glasses, un­til they are about two thirds full. Place the glasses in the fridge, re­serv­ing the leftover jelly mix­ture.

5 Af­ter 2 hours, when the jelly has started to set, re­move the glasses from the fridge and push in the fruit, cu­cum­ber and sprigs of mint. Once you have packed each glass with fruit, pour over a lit­tle liq­uid jelly (warm it a lit­tle if al­ready set) to make the top smooth and glassy and re­turn to the fridge for a fur­ther 4 hours at least be­fore serv­ing.

The fruit cup and all its trim­mings in jelly form: goes down well at gar­den par­ties

LIA LEENDERTZ is a gar­den­ing writer and the author of sev­eral books, in­clud­ing My Tiny Veg Plot and My Cool Al­lot­ment (both Pavil­ion). Her first cook­ery book, Petal, Leaf, Seed: Cook­ing with the Gar­den’s Trea­sures (Kyle Books) is out now. lialeen­dertz.com

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