Pimms No.1 Jelly

Pimm’s was invented by James Pimm of Newnham - now that is local!  These refreshing jellies can be prepared in advance and really suit those long, hot afternoon picnics or garden parties.  An ideal palette cleanser after a BBQ. 

Ingredients:  (serves 4)

5 sheets leaf gelatine	1 lemon, juice only
½ pint (300ml) lemonade	6 strawberries, sliced, plus extra for garnish
2½ fl oz (75ml) dry ginger ale	4 slices of cucumber, cut into small chunks
6½ fl oz (200ml) Pimm’s No 1	8 small mint leaves, plus sprigs for garnish

Method:

1. Cut the leaves of gelatine into small pieces with kitchen scissors.  Place in a bowl and add 3 tablespoons cold water.  Soak for 10 minutes.
2. Place the bowl over a saucepan of simmering water and heat until the gelatine has melted.
3. Heat half the lemonade in a saucepan until almost boiling.  Remove from the heat and pour on to the gelatine mixture.  Keep stirring until it is dissolved.
4. Pour in the remaining lemonade, the ginger ale, the Pimm’s and the lemon juice.  Strain through a sieve and leave to cool at room temperature.
5. Divide some of the sliced strawberries and diced cucumber into 4 wine glasses and pour enough of the jelly mixture over to just cover the fruit.  Put the glasses in the fridge for approx 1 hour or until the jelly begins to set.
6. Once set add the remaining fruit and a couple of mint leaves and pour over the remaining jelly.  Return to the fridge and allow to set.

Serve with a sprig of mint and some sliced strawberry.