Serves 6 | 20 minutes prep | 5 minutes cooking

  • 7 gelatine leaves
  • 600ml clear apple juice
  • 4 tbsp golden caster sugar
  • 250ml Pimm's
  • strawberries, mint, mandarins and cucumber for garnish

Put 7 gelatine leaves in a bowl of cold water and set aside to soften for 5 mins. Meanwhile, heat the apple juice in a small pan with half the sugar until steaming. Remove from the heat, squeeze out the water from the gelatine, then add it to the pan, 1 leaf at a time, stirring until dissolved. Take it off the heat and add the Pimm’s and stir again.

Fill your glasses halfway with some sliced strawberries and tinned mandarins and pour in your Pimm's mixture. Pop in the fridge to set for a minimum of 6 hours. 

Top each jelly with a slice of cucumber and a small sprig of mint. Pack into a cooler bag for transporting. Can be made 1 day before serving! 

 

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