Jubilee Jellies

Standing with my mildly clammy back against the dramatically welcoming Jurassic coast line, I allow the sea drenched air to flow like lapping gentle waves through my lungs as I inhaled with all my strength and allowed the overwhelmingly contrasting surroundings absorb though the palms of my hands and purify the parts of my mind that recently become some dark and clouded.

With only a brisk moving actively walking couple positively mountaineering the lower cliff edge rocks half a mile in front of us, R and I just stood listening intently to the harmonious concerto like sound the sea played as it swiftly rushed up through the layers of shale and tried with all of its might to reach my apprehensive toes that had suddenly felt the cooling sensation of the ocean in front of us.

I found it difficult to believe that standing before such wilderness, such baron surroundings would bring a sense of pure serenity and calm to my usual baffled and bewildering brain, closing my restless eyelids my usually lifeless and lizard like tough, cold exterior began to allow the penetrating rays of the morning sun to solar energise my body and propel me forward into the rest of my existence. Upon hearing the tender crunch of the pebbles and the pleasuring -ly harmless day to day routinely regimental chit chat of other couple descending upon our quiet little haven, I gracefully released my eyelids from their stationary position and allowed the beaming light and picturesque on-going views to caress my eyes for one final time before giving up my statuesque like position and giving some other in need of rejuvenation soul  the chance to regain perspective and change their outlook on life.

Of course not all of our short break to the southern coast can be as romantically characterized in this way ( which can only be a good thing as I think I have just about emptied the last few drops of poetic creativity I had inside of me! ), I could tell you about the Isle of White tomato salad I was served that contained no Isle of White tomatoes whatsoever or maybe I’ll mention that not one but many of the local coastal eateries advertised frozen battered fish and New Zealand green lipped mussels, but with my head still positively brimming with that first sea faring encounter I have chosen to remain typically British and remain tight lipped about my negative experiences and will air my dirty food like laundry to myself in private rather than peg it out on the global washing line that is  the internet and hide behind my computer screen.

Whether it’s down to my recently rejuvenated Zen like mind or the fact that there seems to be an interpretation of the union jack available on most things just recently but I am really starting to harbour a passionate patriotic feeling towards the oncoming Diamond Jubilee. And it’s not just something that Is being favoured to one part of the country either, having driven through most of our little Island quite a lot over the last few months it seems like most of our country, despite whatever kind of financial crisis we seem to be in the middle of, a spot of good old fashioned nationalistic celebrating is just what we need.

Jubilee parties seem to be on the cards in most towns and villages, with each individual pledging their loyalty by raising a glass or two to our honourable and mighty Queen Elizabeth. To my observance there seems no better time to enjoy a small glass of something that bubbles effervescently on your tongue and sends little pockets of air to those hard to reach grumpy bits of your brain that are in need of a little invigoration. With these English strawberry fizzy jellies not only are you counteracting the alcohol content with a good bit of ruby red strawberry juice but you are elegantly and sophistically celebrating in a way that I’m sure Her Majesty would royally approve.

Jubilee Jellies

A large punnet of strawberries – hulled and washed
150g castor sugar
Juice of a lemon
250ml water
5 gelatine leaves
500ml very cold champagne, cava, sparking wine, sparkling water or elderflower presse
Summer berries

Put the strawberries, sugar, lemon juice and the water into a pan and simmer for five minutes, straining any strawberry scum that comes to the surface.
Using a muslin cloth or a clean cleaning cloth (jay cloth), strain your strawberries into a bowl so that you get very tasty and very red strawberry syrup.
Soak the gelatine according to the packets instructions then once the leaves have soften squeeze out any excess liquid and place into the warm strawberry syrup and stir until they have dissolved.
Once the syrup has gone cold pour the champagne or sparkling substance very slowly down the side of the syrup bowl, tilting it as you go so you don’t get too much frothy bubble on top of you jelly. Pour this mixture into a number of decorative glass’s and top with some summer berries allowing to chill overnight or for as long possible.