Strawberry and Pimm’s jellies
Serves: 4
Ingredients
- 400ml water
- 125g caster sugar
- zest and juice from a lemon
- zest from a small orange
- 200ml Pimm’s
- 4 small gelatine leaves
- 250g strawberries (we used Sweet Eve)
- strawberries for decoration
Method
- Put the water, sugar, lemon and orange zests and juices into a saucepan, bring to the boil and simmer gently for 3 mins.
- Remove from the heat and leave to infuse for 30 mins, then strain through a sieve.
- Soak the gelatine leaves in cold water for about 3 mins until soft, then squeeze out the excess water.
- Set aside on a saucer.
- Bring the strained liquid to the boil, add the moist gelatine and stir until dissolved.
- Add the Pimm’s. Chop strawberries into small pieces and place in four serving teacups, glasses, or a jelly mould and add liquid.
- Clingfilm and refrigerate for 2 hours or overnight.
- Once set, serve with fresh cream and extra strawberries.
