with Cucumber Sorbet and Pickled Cucumber

Prep time: 1 hour (+ churning)    Cook time: 30 mins    Serves: 4


12 small strawberries, quartered

12 fresh raspberries

2 oranges, segmented

1/2 Lebanese cucumber, thinly sliced

Baby basil and mint leaves, to garnishCucumber Sorbet

600g caster sugar

600ml water

100g liquid glucose

Juice of 1 lemon

6 cucumbers, juicedPimms Jelly

700ml water

300g sugar

Thinly peeled zest and juice of 1 lemon

50g fresh ginger, peeled, grated

200ml Pimms liqueur

100ml gin

10 gelatine leavesPickled Cucumber

125ml white wine vinegar

3 tbs caster sugar

1 Lebanese cucumber


  1. To make sorbet, stir sugar, water and glucose in a saucepan over low heat until sugar dissolves. Remove from heat and stir in cucumber and lemon juice.
  2. Churn in an ice cream maker according to manufacturers instructions.
  3. To make jelly, stir water, sugar, zest and ginger in a saucepan over low heat until sugar dissolves. Remove from heat and set aside to cool and infuse. Stir in Pimms, gin and lemon juice.
  4. Soak gelatine leaves in cold water for 10 minutes, to soften.
  5. Return 250ml of the Pimms mixture to saucepan and place over medium heat until hot. Remove from heat. Squeeze excess water out of gelatine leaves and stir into mixture. Add to remaining Pimms mixture.
  6. Strain into serving dishes. Refrigerate until set.
  7. To pickle cucumber, stir vinegar and sugar in a saucepan over medium heat until sugar dissolves. Remove from heat. Add cucumber and toss to combine. Transfer to a bowl to cool completely. Drain to serve.
  8. Serve jellies topped with sorbet, berries, orange segments, fresh and pickled cucumber. Decorate with basil and mint leaves.