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Strawberry Pimm's jelly recipe

Published on June 23, 2014
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Strawberry Pimms Jelly

Pimm’s, strawberries, jelly, what’s not to love? This sweet strawberry Pimm’s jelly is a refreshingly light pud with a bit of a kick

Serves 4

You will need

  • Water 400ml
  • Castor sugar 125g
  • Lemon 1 zest and juice
  • Orange 1, zest
  • Pimm’s 200ml
  • Small gelatine leaves 4
  • Sweet eve strawberries 250g
  • Fresh cream 250ml for serving
  • Extra sweet eve strawberries for decoration


  1. Put the water, sugar, lemon and orange zests and juices into a saucepan, bring to the boil and simmer gently for 3 minutes.

  2. Remove from the heat and leave to infuse for 30 minutes, then strain through a sieve.

  3. Soak the gelatine leaves in cold water for about 3 minutes until soft, then squeeze out the excess water. Set aside on a saucer.

  4. Bring the strained liquid to the boil, add the moist gelatine and stir until dissolved. Add the Pimm’s.

  5. Chop the sweet eve strawberries into small pieces and place into 4 serving teacups or glasses. Pour the liquid on top.

  6. Clingfilm and refrigerate for 2 hours, or overnight. Once set, serve the jellies with fresh cream and extra sweet eve strawberries.

Chef’s tip: ‘This dish is perfect for an alfresco dinner party as a light dessert’

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