Pimm's Jelly With Cucumber Sorbet

For the Pimm's: Place the sugar and water in a mixing bowl then bring to the boil for 6 min/100°C/speed 1.

Add the ginger, lemon juice and lemon peel. Transfer to a jug and then leave to infuse and cool, before placing in the fridge until completely chilled.

Once the sugar mixture is chilled, place the jug on a mixing bowl lid and weigh in the Pimm's and gin. Remove from the lid and stir.

Place 100g of Pimm's mixture in a mixing bowl and heat for 5 min/50°C/speed 1. Meanwhile, place the gelatine leaves in a bowl of cold water to soak for 5 minutes.

Squeeze the water out of the gelatine leaves, then add to a mixing bowl and stir for 1 min/speed 1 until dissolved.

Transfer the heated Pimm's mixture back to the bowl with the chilled Pimm's mixture, then strain through a fine sieve and pour into serving glasses up to halfway. Set aside any leftover liquid and place the serving glasses into fridge to set. Clean the mixing bowl.

Once the jelly has set, place 5 slices of strawberry and some strips of mint in each glass. Fill to the top with the remaining reserved jelly liquid and place in the fridge to set. Meanwhile, make the sorbet.

Place the sugar in a mixing bowl and grind for 30 sec/speed 10.

Add the cucumber, ice and lemon juice, then crush for 30 sec/speed 10.

Transfer to a freezer-proof container and place in the freezer. Churn the sorbet with a spatula every 30 minutes for 2 hours to prevent ice crystals forming, returning to freezer each time, then freeze until needed. Serve a scoop of the sorbet with each jelly, garnishing with the remaining strawberry slices and mint leaves.