Perfect for Summer – Pimm’s Punch Jelly
Ingredients
- 5 leaves gelatine
- 150ml Pimm’s No 1
- 300ml lemonade
- 150 ml ginger ale
- 200g strawberries and raspberries
- 50g sliced cucumber
- handful of fresh basil leaves
Method
Soak the gelatine leaves in a bowl of cold water for 5 mins, until soft.
Warm the Pimm’s, lemonade and ginger ale in a saucepan. Place the fruit and basil inside a jelly mold, or divide between 6 glasses.
Squeeze the water out of the gelatine leaves and add to the warm liquid, stirring until dissolved.
Pour the mixture over the fruit, then cool and refrigerate for about 4 hours.
When set, top with extra strawberries and serve with ice cream, enjoy!
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