Blueberry and borage jelly

Serves 4

Lots of gardens have borage growing and I think most people don't even use it. The pretty little blue flowers traditionally would have been used in Pimm's, but over the years all sorts of fruit and veg have found their way into the summer cocktail. And borage complements the blueberries in this jelly perfectly.

50g caster sugar
4 sheets leaf gelatine
200ml Pimm's
350ml clear apple juice
100-120g blueberries
30 or so borage flowers

Soak the gelatine leaves in a bowl of cold water for 3-4 minutes until soft; remove and squeeze out the water. Meanwhile, bring 100ml of water to the boil, add the sugar and stir until dissolved, then remove from the heat and stir in the gelatine leaves until fully dissolved.

Add the Pimm's and apple juice then half fill 4 individual jelly moulds, or one large one, with the jelly liquid and stir in half of the blueberries and borage flowers. Put in the fridge for an hour or so to set, then top up with the rest of the blueberries and borage flowers and unset jelly. This allows the berries to stay suspended and not float to the top. Return to the fridge for an hour or so. Turn out, and serve.

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