Summer fruit salad with Pimm's jelly and mint
By OcadoLife
Published on 09 December 2021
Dressed
with a zingy mint syrup, this seasonal fruit salad is as refreshing as a summer
punch.Time and servings
30 minsTotal time
4Servings
30 minsCooking time
Ingredients
- 5 leaves of gelatine
- 112 g of caster sugar
- 250 ml of apple juice
- 0.5 lemon, juiced
- 150 ml of pimm's
- 30 g of mint leaves, shredded
- 2 nectarines, stoned and sliced
- 100 g of strawberries
- 150 g of raspberries
- 100 g of cherries
Method
Step 1
Start with the jelly: use cling film to line an 800ml capacity container (a 13cm square container would work well).Step 2
Leave the gelatine to soak in a bowl of cold water while you gently heat 12g of the sugar with the and apple and lemon juice in a saucepan, until the sugar dissolves. Turn up the heat and once the mixture starts to steam, remove from the hob.Step 3
Remove the gelatine leaves, squeezing the water out before stirring them into the pan until dissolved. Stir in the Pimm’s then pour the mixture into your container and, once cool, pop it in the fridge to set (about 2-3hrs).Step 4
Make the mint syrup: put the remaining 100g sugar in a small saucepan with 200ml water over a low heat until the sugar dissolves. Then bring to the boil and bubble gently for 5 mins. Turn off the heat and stir in the mint. Leave to infuse for 30 mins before removing, then pop in the fridge.Step 5
When you’re ready to serve, chop all the fruit and place in a big serving dish. Pour over the mint syrup and toss.Step 6
Turn the jelly out on a flat surface, chop into 2cm cubes, add to the fruit and scatter with the shredded mint leaves.