Photograph: Brett Stevens
- 200 ml cloudy lemonade
- 100 ml ginger beer
- 200 ml Pimm’s No 1
- 100 ml freshly squeezed orange juice
- a squeeze of lemon juice
- 100 g caster sugar
- 4 leaves Supercook select fine-leaf gelatine
- cucumber, peeled and diced
- 150 g strawberries, hulled and chopped
- 1 tbsp finely shredded mint
Mix the lemonade, ginger beer, Pimm's, orange juice, lemon juice and sugar in a pan. Bring to simmering point. Meanwhile, soak the gelatine leaves in a bowl of cold water for 10 minutes.
Mix the diced cucumber, strawberries and mint into the jelly mixture and divide the jelly between six glasses. Transfer back to the fridge and leave to set overnight.
Take the pan off the heat. Squeeze the excess water out of the gelatine and drop it into the hot Pimm's mixture. Stir to dissolve.
Pour the liquid into a large jug and transfer to the fridge until barely set, this may take up to four hours.