Gin & elderflower jellies

Put the caster sugar and 150ml water in a small saucepan. Set over a medium heat and swirl occasionally until the sugar has dissolved. Add the pared lime zest and mint leaves to the pan and bring to a simmer. Boil for 5 minutes, then take off the heat and allow to cool a little.

While the sugar syrup is cooling, soak the gelatine leaves in a bowl of cold water for 5 minutes. Just before the 5 minutes are up, remove and discard the lime zest and mint leaves from the sugar syrup and stir in the gin.

Lift the gelatine leaves from their soaking water; squeeze out and discard any excess liquid. Add the gelatine to the sugar syrup and gin; stir until dissolved. Stir in the tonic water and wait until the bubbles have dispersed. Divide between small glasses and chill for at least 4 hours (up to 48 hours).

Toss the chopped strawberries with a squeeze of lime juice and arrange on top of the jellies. Scatter with a few small mint leaves and serve.