Jellies impressed by the Spanish cava-based sangria, with strawberries steeped in orange juice and sherry.
Prep time: 20 minutes, plus setting time | Cooking time: 5 minutes
For the jelly
- 450ml good-quality lemonade (I exploit Fever-Tree)
- 6 tbsp granulated sugar
- 4 broad strips of lemon peel, white pith eliminated
- juice of three lemons
- leaves from small bunch mint
- 10 leaves (18g) gelatin
- 450ml cava
- 300g strawberries
- 3 tbsp caster sugar
- 1 tbsp orange juice
- 1 tsp orange zest, finely grated
- 3 tbsp medium sherry
- whipping-cream (optionally available)
- 6 very small sprigs or leaves mint
- Put the lemonade, sugar, lemon peel, juice and mint in a saucepan and slowly convey to a boil, stirring just a little to assist the sugar dissolve. Flip down the warmth and simmer for 2 minutes.
- Take away from the warmth and go away to infuse for about an hour and a half. Pressure by means of a nylon sieve.
- Put the gelatin in a bowl and canopy with chilly water. Depart to melt for 5 minutes.
- Pour 100ml of the lemon liquid right into a small saucepan and warmth. As soon as scorching however not boiling, take away from the warmth. Raise the gelatin out of the water and gently squeeze out the surplus. Add the gelatin to the nice and cozy lemon liquid and stir to dissolve. Add the remaining lemon liquid and the cava. Switch to a jug, then pour into six glasses and put within the fridge to set.
- To serve, minimize the strawberries into slices in regards to the thickness of a 50p coin. Toss within the sugar, orange juice, zest and sherry and go away for about 20 minutes (the sugar will dissolve and the fruit will turn out to be shiny). Spoon some fruit on to every jelly. High with just a little whipped cream, when you like, and a sprig of mint.