That’s berry clever! Pimm’s and strawberry jellies

There are so many ways you can use summer’s sweet bounty – even in a salad  

Serves 6 

• 1 orange 
• 100g (3½oz) caster sugar 
• 5 sheets of platinum-grade leaf gelatine 
• 200ml (7fl oz) Pimm’s No 1 l 200ml (7fl oz) lemonade, chilled 
• 100g (3½oz) strawberries, hulled and sliced, plus 6 whole strawberries to serve 
• 6 slices of cucumber, chopped 
• 6 mint sprigs

Pare the orange zest using a potato peeler or paring knife. 

Peel the rind thinly, avoiding the pith, then cut into fine shreds (keep the rest of the orange to use in salads or desserts). 

Place the caster sugar and 150ml water in a large pan with most of the orange zest (reserve a little for decoration). 

Bring to the boil and simmer for 5 minutes, then remove from the heat. Meanwhile, soak the gelatine in 3tbsp cold water, until softened. 

Now add the gelatine and water to the warm sugar syrup and stir until the gelatine has dissolved. 

Gently stir in the Pimm’s and lemonade. 

Divide the strawberries and cucumber between 6 glasses and pour the Pimm’s over to almost full in each glass. 

Transfer to the fridge and leave to set for 2-3 hours. To serve, top with the remaining orange zest and the mint sprigs, and place a strawberry on the rim of each glass.