Pimm's jelly

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes + overnight in the fridge

Yield: Makes 4 - 6 jellies 

Ingredients:

·                4 oz/115g golden super fine/caster sugar

·                ½ cup/100ml water

·                Juice of half a lemon

·                ½ oz/12g gelatine leaves

·                ¾ cup/175ml Pimm’s No. 1

·                2 cups/500ml diet fizzy lemonade

·                8 oz/250g fresh strawberries, roughly chopped

·                Few torn fresh mint leaves

·                To serve: extra strawberries and mint and cream or vanilla ice cream. 

Preparation:

·                Place the sugar into a small saucepan, add the water and lemon juice, stir. Gently dissolve the sugar over a low heat. Once dissolved simmer for a few minutes then remove from the heat.

·                Break the gelatine leaves into small pieces and cover with cold water. Leave to soak for 5 minutes then add to the sugar solution and stir until thoroughly dissolved.

·                Pour the sugar syrup into a bowl, add the Pimm’s and the lemonade. Place the bowl over a bowl of iced water and leave to cool until the jelly is just starting to set – about 30 minutes. If you stir the jelly from time to time this will speed up the process.

·                As soon as the jelly begins to set add the strawberries and stir, add the mint leaves and stir again.

·                Pour the jelly into wine large wine glasses, or glass bowls and place in the refrigerator, preferably overnight. 

 

Pimm's is Britain's number one summer drink but also takes on a great role as a refreshing Pimm's Jelly. A Pimm's jelly recipe is simple that I know, like me, you will be making Pimm's jelly all summer long.

Don't feel restricted to just using strawberries in the Pimm's jelly recipe. you can ring the changes with other summer fruits, raspberries work very well.

 

Lemon posset

For the posset 200ml/7fl oz double cream 1½tbsp milk 30g/1oz icing sugar ½ lemon, juice only 1 lemon slice, to garnish For the shortbread 55g/2oz butter 110g/4oz plain flour 55g/2oz caster sugar Preparation method Preheat the oven to 220C/425F/Gas 7. For the posset, mix together the cream, milk, sugar and lemon juice in a clean bowl, then spoon the mixture into a tall dessert glass. Garnish with the lemon slice and place in the fridge to chill. For the shortbread, place in the food processor the butter, flour and sugar and blend together. Then roll out the mixture directly onto a baking sheet and place into the oven to bake for 5-10 minutes, or until lightly golden and crisp. To serve, cut up the shortbread and place onto a plate alongside the lemon posset.