Pimm’s, lemon and mint jelly

Posted by Andrew Fouracre | 16/07/2013 | Category: Food

Now that the weather is finally attuned to the summer season, it’s a great excuse to swap those winter warmers for a spot of outdoor eating.  When the temperate is sky high, the last thing you want to do is switch the oven on, so barbecues can be the perfect solution.  However, when it’s a post-work weekday and time is precious it’s much easier to fill a plate with salad leaves, your favourite cold cuts and a chilled glass or two of wine. 

I was brought up in a home where pudding was served most days, so the habit is hard for me to break.  However, you don’t have to overload on calories to satisfy your sweet tooth.  Jelly is a surprisingly satisfying summer pud without any need for guilt.  I like Pimm’s, lemon and mint jelly – what’s not to love in this most British and summery of desserts?  You can prepare this in just fifteen minutes and it’s ready to serve after a night in the ‘fridge.

Here’s the surprising bit!  It’s pretty low in calories, carbs and contains no fat nor sugar per serving:

Kcals – 125, protein – 8.5g, carbs – 8.7g, fat – 0g, sugar – 0g, salt - 0.13g (recipe from Olive Magazine, May 2011)

Here are the items for your shopping list:
10 gelatine leaves
Small bunch fresh mint leaves
200ml Pimm’s
700ml diet lemonade
Chopped cucumber, strawberries, orange and lemon slices, to serve.

Here’s how to make it:

1. Soak the gelatine in a bowl of cold water. Heat 100ml water in a pan, drop in the mint leaves and leave to infuse for 5 minutes. Take out the leaves, reheat, then stir in the gelatine until dissolved. Add the Pimm’s and lemonade and cool. Skim off any remaining foam. Pour into a 1-litre jelly mould and chill overnight until set.

2. Turn out onto a plate and surround the jelly with the traditional Pimm’s garnish of strawberries, orange/lemon slices, cucumber and mint leaves.

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