Strawberry Lemonade Jelly

Shopping list

• 300 g fresh strawberries — hulled and halved

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• 100 g caster sugar

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• 500 ml cold water

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• 60 ml lemon juice — freshly squeezed

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• 6 piece gelatine leaves — or 3 tsp powdered gelatine

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Step by step

1. 1

   Place the gelatine leaves in a bowl of cold water to soften (about 5 minutes). If using powdered gelatine, sprinkle over 3 tbsp cold water and let bloom.

2. 2

   In a medium saucepan, combine the strawberries, sugar and 200 ml of the water. Bring to a gentle simmer and cook for 5 minutes until the strawberries have softened.

3. 3

   Remove from the heat and mash the strawberries lightly with a fork or potato masher.

4. 4

   Squeeze excess water from the gelatine leaves and stir into the hot strawberry mixture until fully dissolved. (If using powdered gelatine, stir in the bloomed mixture.)

5. 5

   Stir in the lemon juice and remaining 300 ml cold water. Taste and add a little more sugar if you prefer it sweeter.

6. 6

   Strain through a fine sieve into a jug, pushing gently on the strawberries to extract juice. Discard the pulp.

7. 7

   Pour into 4–6 serving glasses or a large mould. Chill in the fridge for at least 4 hours, or until fully set.

8. 8

   Serve chilled, optionally topped with fresh strawberry slices or a dollop of whipped cream.