Pimm's Jelly with Cucumber Sorbet
A boozy Pimm's-and-gin jelly filled with raspberries and basil, served with a refreshing cucumber sorbet and poached strawberries.
Nutrition
per per 300 g portionIngredients
| 200 ml | Pimm's |
| 300 g | sugar |
| 700 ml | water |
| 1 | lemon, unwaxed, peeled and juiced |
| 50 g | root ginger, peeled and grated |
| 100 ml | Hendrick's gin |
| 10 leaves | gelatine leaves, soaked |
| 1 punnet | raspberries |
| 1/2 bunch | basil |
| 6 | cucumbers, peeled |
| 600 g | sugar |
| 600 ml | water |
| 100 g | glucose |
| 1 | lemon, juiced |
| 1 punnet | strawberries |
| 800 ml | water |
| 200 g | sugar |
| 1/2 | lemon, juiced |
| 4 sprigs | fresh mint sprigs |
| 1/2 | cucumber, sliced |
Instructions
Cucumber sorbet: Bring the sugar, water, and glucose to the boil, then add the lemon juice. Once the sugar dissolves, remove from heat and chill the syrup. Juice the cucumbers and combine with the chilled syrup; churn in an ice cream maker, then freeze until needed.
Pimm's jelly: Bring the sugar and water to the boil, add the lemon juice, lemon peel, and grated ginger, remove from heat, and infuse for 5 minutes. Chill, then add the Pimm's and gin. Reheat 200 ml of the mixture gently, dissolve the soaked gelatine in it, and stir back into the rest of the chilled mixture. Strain and pour into doughnut moulds, filling halfway; chill to set. Once set, add raspberries and basil leaves to each mould, top up with the remaining liquid, and chill again to set.
Poached strawberries: Bring the water and sugar to the boil, add the lemon juice, remove from heat, and stand 2 minutes. Add mint and infuse 5 minutes. Halve the strawberries and combine with sliced cucumber in a bowl; pour over the infused poaching liquid, stand 5 minutes, then drain.
To serve: Unmould the set jellies by dipping the moulds in just-boiled water for 10 seconds and inverting onto plates. Garnish with the poached strawberries, cucumber, mint, and basil, and finish with a scoop of cucumber sorbet.