Serves 4-5

These mouthwatering jellies are as refreshing as the cocktail itself. They make a pretty dessert for 
a dinner party, or you can simply enjoy them as a cool, teatime treat.

100g caster sugar

100ml water

Juice of half a lemon

4½ gelatine leaves

175ml Pimm’s No. 1

500ml sparkling lemonade

Few mint sprigs, leaves torn


400g strawberries, hulled 
and cut into quarters

To serve

Single cream

1 Put the sugar, water and lemon juice into a saucepan over a low heat to dissolve the sugar, giving the mixture an occasional stir. Leave to simmer for about 5 minutes. Meanwhile, soak the gelatine leaves in a shallow dish of cold water for about 5 minutes until softened.

2 Take the pan off the heat. Squeeze out the excess water from the gelatine leaves, then add them to the hot syrup and stir well to dissolve. Pour into a large bowl and allow to cool slightly, stirring occasionally, before adding the Pimm’s and lemonade.

3 Now cool the jelly quickly: set the bowl over a larger bowl one-third filled with iced water. Stir the jelly mixture frequently as the mixture cools. When it is beginning to set, lift the bowl off the ice bath. Fold the mint leaves and strawberries through the jelly to disperse them evenly. (If you add them earlier, they will simply float to the surface.)

4 Divide the jelly mixture between individual pudding moulds or serving glasses. 
Chill for a few hours, or overnight, until set.

5 To unmould, briefly dip 
a jelly mould into a bowl of warm water, then invert on to a serving plate. Holding the mould and plate together firmly, give them a few shakes to release 
the jelly. Serve with a jug of 
 single cream on the side.

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