Pimm’s jelly with cucumber sorbet
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