I’m not sure any cocktail quite says “Summer” like Pimms and this Pimms Pops recipe, perfect for the hotter weather was too good of a recipe not to share! Imagine serving these post ceremony for your guests to ease their thirst and get the celebrations started? This recipe from Pure Pops makes makes 6-8 (700ml) depending on mould size
Ingredients:
Pimms Pops
500ml (2 cups) flat ginger ale
70ml freshly squeezed orange juice
40ml freshly squeezed lemon juice
80ml mint syrup
Thin slices of strawberries, cucumber and orange
and mint sprigs to garnish
Mint Syrup
100ml water
100ml sugar
1.5 cups of firmly packed mint leaves
Method
Mint Syrup
1. Combine water and sugar in a saucepan
over medium heat stir to dissolve sugar, bring to the simmer
2. Remove from heat and set aside to cool
3. Bring a saucepan of water to the simmer. Add mint leaves, stir to submerge leaves. Blanch until bright
green (20-30 seconds)
4. Drain into a fine sieve and refresh in a bowl of iced water. Drain mint well, squeeze to remove excess
water and combine in a food processor or blender with cool sugar syrup
5. Blend until mint is finely chopped. Strain through a fine sieve (discard mint)
6. You will need 80ml for the recipe. Remaining mint sugar syrup will keep in an airtight container in the fridge for 1 week
Pimm’s Pop
1. Combine ginger ale, orange juice, lemon juice and mint syrup in an ice pop mould
2. Arrange fruit slices and mint sprigs in moulds
3. Top with liquid mix and freeze until slightly frozen (approx. 60 minutes)
4. Insert ice cream stick and freeze until solid and fully frozen
5. Submerge moulds halfway in cold water to remove, pull sticks gently and
place in glass tumblers
To serve
Top each tumbler with a 30ml of Pimms No.1 Cup, lemonade and garnish to taste with strawberries, orange, cucumber and mint (0.6 Standard Drinks)
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