The fruit cup and all its trimmings in jelly form goes down well at garden parties
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
1⁄4 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.
For the cucumber sorbet
700g peeled and deseeded cucumber (approx 2 whole ones, should weigh 700g after prep), cut into chunks
Juice of 1 lemon
200g caster sugar
Put all the ingredients into a food processor and blitz until smooth. Chill for 2 hours in the fridge, then churn in an ice-cream maker until stiff. Transfer to a container and freeze for around
2 hours before using. If eating at a later date, remove from the fridge 20 mins before serving.
More from the June issue:
More ice cream recipes:
