Serves 6

Ingredients:

• 5 tsp Melba's Oranges & Berries Tea
• 8 gelatine leaves (titanium strength)
• 300ml elderflower cordial
• 125g punnet raspberries
• 125g punnet blackberries
• 2 small peaches, peeled, stoned, and cut into 8 slices
• Edible flowers and good quality vanilla ice cream or custard to serve (optional)

Method:

Brew Melba's Oranges & Berries Tea in 800ml boiling water. Steep for 8 minutes before straining and allowing tea to cool.

When tea has cooled, soak gelatine sheets in a bowl of cold water for a couple of minutes to soften. Whilst gelatine is soaking, heat elderflower cordial in a small saucepan until nearly simmering. Squeeze out soaked gelatine leaves to remove excess water and stir gently into the hot cordial until completely dissolved.

Pour elderflower cordial and gelatine mixture into a large jug with the cooled tea, stirring well. Refrigerate mixture until jelly is starting to set but is still pourable (2-3 hours).

Pour a quarter of the jelly mixture into a 1.25L jelly mould or bundt tin. Gently press a mixture of raspberries, blackberries and peach slices into the jelly (about a third of the fruit). Add another quarter of the jelly mixture, pressing another layer of fruit into the jelly. Repeat with another quarter of the jelly and remaining fruit. Finish with a final layer of jelly, smoothing the top gently. Cover with plastic wrap and refrigerate for another 3 hours or until properly set.

To remove jelly from mould, dip briefly into a bowl of very hot water, then use your fingertips to gently pull the jelly away from the edges. Place a serving plate on top and quickly invert. Top with edible flowers if using, and serve in generous scoops with vanilla ice cream or custard.