Loganberries appear slightly later in the season, but you could always use raspberries as a substitute. I've used green silver-tip tea here from the Rare Tea Company ( rareteacompany.com), but you could use any good silver-tip tea.
120g caster sugar
A couple of good pinches of green silver-tip tea
A couple of handfuls of loganberry leaves
A few sprigs of mint with some of the small leaves reserved
3 sheets of leaf gelatine (11g)
100-120g logan or tayberries (or raspberries)
Bring the water and sugar to the boil and stir until the sugar has dissolved, stir the tea, loganberry and mint leaves and leave to infuse for 1 hour. Strain the liquid through a fine-meshed sieve and leave to cool but not set.
Meanwhile, soak the gelatine leaves in a shallow bowl of cold water for a minute or so until soft. Squeeze out the water; heat about 100ml of the liquid and stir in the gelatine until dissolved, then stir into the rest of the liquid. Put the jelly somewhere cool, but do not let it set.
Fill individual jelly moulds, or glasses, or one large mould, with half the loganberries, then pour in half of the cooled jelly. Put in the fridge for an hour or so to set, then top up with the rest of the loganberries and unset jelly. This allows the berries to stay suspended and not float to the top. Return to the fridge. Serve with thick cream or ice-cream.