Wash, drain and hull the strawberries.
Tip into a food processor or blender
with the caster sugar and blitz to crush.
Line a colander with a sheet of clean
muslin. Place the colander over a large
bowl. Tip the strawberry mixture into
the colander and allow the juices to drip
through overnight (not in the fridge).
In the morning, measure the strained
juice – you should have 300-400ml
depending on the berries. Add enough
Pimm’s to make up to 600ml.
Place the gelatine leaves in a bowl and
cover with cold water. Leave for 10 mins
to soften, then lift out of the water,
squeezing out the excess. In a small
pan, heat 200ml of the strawberry and
Pimm’s liquid until it is hot to touch,
then remove from the heat. Add the
gelatine to the hot liquid and stir to
dissolve. Pour back into the remaining
cool liquid, taste and add sugar or
lemon juice to balance the flavour.
Divide the mixture between 4 glasses
and place in the fridge for at least
4 hrs to set. Top with halved with
strawberries and whipped cream,
and serve with shortbread.