British Strawberry and Elderflower Jelly Pots

Shopping list

• 300 g fresh strawberries — hulled, halved if large

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• 150 ml elderflower cordial

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• 350 ml water

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• 50 g golden caster sugar

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• 12 g powdered gelatine — about 4 sheets or 1.5 sachets

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Step by step

1. 1

   Place the gelatine in a small bowl with 4 tbsp cold water and leave to soften for 5 minutes (or follow packet instructions).

2. 2

   Meanwhile, bring the 350 ml water and sugar to a simmer in a small saucepan, stirring until the sugar dissolves. Remove from the heat.

3. 3

   Squeeze out any excess water from the gelatine and stir it into the hot liquid until fully dissolved.

4. 4

   Stir in the elderflower cordial and allow the mixture to cool to room temperature (about 15 minutes).

5. 5

   Divide the strawberries among 6 small serving glasses or jelly moulds.

6. 6

   Pour the cooled jelly mixture over the strawberries, ensuring they are submerged.

7. 7

   Refrigerate for at least 4 hours, or until fully set. Serve chilled.