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|
- 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.
- Place the bowl over a saucepan of simmering water and heat until the gelatine has melted.
- 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.
- 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.
- 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.
- 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.