Summer’s on the way, its Pimms o clock!

The weather during May has been changeable to say the least but rumour has it that Summer may finally be on its way, even the rhododendrons around the estate have taken note and have finally burst into bloom.

This week our fabulous head chef May has been in London visiting Buckingham Palace as part of the WI centenary celebrations. A special garden party was laid on for the visiting ladies and they were treated to a selection of dainty delicacies and a range of delicious teas.

All the talk of garden parties got me thinking of summer treats to enjoy outdoors and pretty near the top of the list is a long cool glass of delicious Pimms, packed full of English strawberries, refreshing cucumber, orange segments and freshly picked mint. With all this in mind I decided to create a Pimms jelly for our menu, a simple yet refreshing dessert, perfect for a warm summer afternoon. For my recipe I used Fentimans Rose lemonade which you can buy easily in supermarkets but if you’re not keen on the flavour of rose you can substitute with ordinary lemonade.

Pimms Jelly at Tumbleton lake side
Pimms Jelly at Tumbleton lake side

Pimms Jelly

Serves 4 – 6

2 x 275ml bottle Rose Lemonade

125ml Pimms

25ml blackcurrant cordial

5.5 x Dr Oetker Gelatine leaves.

125ml double cream softly whipped (optional)

Mint sprigs, strawberries, orange segments and cucumber slices to garnish

  1. Submerge the gelatine leaves into cold water and set aside.

  2. Put the lemonade and blackcurrant cordial into a pan and heat gently. Once the lemonade has reached a simmer turn off the heat and add the Pimms.

  3. Squeeze all the water out of the gelatine and put into the Pimms mixture, stir until all the gelatine has dissolved.

  4. Allow to cool for 5 minutes before pouring into glasses of your choice and leave to set in the fridge overnight.

  5. Before serving garnish the jellies with a swirl of whipped double cream, strawberries, cucumber, orange and mint


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