Pimms And Strawberry Jellies Recipes

Steps:

• Wash, drain and hull the strawberries. Tip into a food processor or blender with the caster sugar and blitz to crush.
• Line a colander with a sheet of clean muslin. Place the colander over a large bowl. Tip the strawberry mixture into the colander and allow the juices to drip through overnight (not in the fridge).
• In the morning, measure the strained juice - you should have 300-400ml depending on the berries. Add enough Pimm's to make up to 600ml.
• Place the gelatine leaves in a bowl and cover with cold water. Leave for 10 mins to soften, then lift out of the water, squeezing out the excess. In a small pan, heat 200ml of the strawberry and Pimm's liquid until it is hot to touch, then remove from the heat. Add the gelatine to the hot liquid and stir to dissolve. Pour back into the remaining cool liquid, taste and add sugar or lemon juice to balance the flavour.
• Divide the mixture between 4 glasses and place in the fridge for at least 4 hrs to set. Top with halved with strawberries and whipped cream, and serve with shortbread.

Steps:

• Fill a jug with ice and pour over the Pimm's and lemonade. Give it a good stir then add the mint, cucumber and fruit.

Steps:

• Soak the gelatine in cold water until soft, about 2 minutes.
• Heat half the lemonade until nearly boiling and remove from the heat.
• Lift the gelatine out of the water and stir into the lemonade until dissolved.
• Add the Pimm's, lemon and lime juice and remaining lemonade.
• Pour through a sieve into a bowl and refrigerate until set.
• Lightly whip the cream and stir in the sugar.
• Zest one of the oranges and add the zest to the cream.
• Slice the strawberries and stir half of them through the set jelly.
• To serve, dollop some jelly in a glass and add more strawberries and some orange segmets.
• Finish with a spoonful of orange cream, a bit or mint and a strip of zest.