Pimm’s jellies
Makes: 6
Prep time: 5 minsTotal time: 
/ Photograph by Brett Stevens
Pimm’s jellies
Makes: 6
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
128Kcal
Fat
0gr
Saturates
0gr
Carbs
23gr
Sugars
23gr
Fibre
0gr
Protein
1gr
Salt
0gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 200ml cloudy lemonade
- 100ml ginger beer
- 200ml Pimm’s No 1
- 100ml freshly squeezed orange juice
- a squeeze of lemon juice
- 100g caster sugar
- 4 sheets leaf gelatine
- ¼ cucumber, peeled and diced
- 150g strawberries, hulled and chopped
- 1 tbsp finely shredded mint
Step by step
-
Mix the lemonade, ginger beer, Pimm's, orange juice, lemon juice and sugar in a pan. Bring to simmering point. Meanwhile, soak the gelatine leaves in a bowl of cold water
for 10 minutes. - Take the pan off the heat. Squeeze the excess water out of the gelatine and drop it into the hot Pimm's mixture. Stir to dissolve.
- Pour the liquid into a large jug and transfer to the fridge until barely set, this may take up to four hours.
- Mix the diced cucumber, strawberries and mint into the jelly mixture and divide the jelly between six glasses. Transfer back to the fridge and leave to set overnight.
