Pimm’s Summer Jellies
Serves 4
Ingredients
125 g (4oz) caster sugar
200 ml (7 fl oz (⅓ pint)) water
Pared zest of 1 lemon
Pared zest of 1 orange
5 gelatine leaves
200 ml (7 fl oz (⅓ pint)) Pimm’s No 1 cup
200 ml (7 fl oz (⅓ pint)) lemonade
Chopped strawberries, cucumber and orange
Mint leaves to garnish
Method
- In a small pan, gently dissolve the caster sugar in 200ml water with the pared zest of a lemon and orange, simmer for 2 minutes.
- Soak the gelatine leaves in cold water for 5 minutes.
- Strain the contents of the saucepan into a jug, squeeze the excess water from gelatine leaves and stir into the liquid until dissolved.
- Add the Pimm’s No1 Cup and lemonade; pour into 6 serving glasses, cool then add the chopped strawberries, cucumber and oranges, chill until set and then garnish with fresh mint leaves.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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