There’s a month or two of sno-cone weather left – take advantage with a frozen riff on a favorite cocktail. Pimm’s is a highbrow British gin-based liqueur flavored with bitter herbs and citrus that you might find in fancy Wimbledon box. This recipe turns the original Pimm’s Cup into a summertime adult treat that goes down oh-so easy. Tallyho and pip-pip!
Frozen Pimm’s Punch
4 servings
3 cups lemonade, plus more to taste
1 cup chopped cucumber, peeled and seeded
1 cup strawberries, hulled
5 mint leaves
1 cup Pimm’s No. 1, plus more to taste
Special equipment: Ice cream maker*
• In a blender on high speed, combine the lemonade, cucumber, strawberries and mint for 30 seconds, until completely liquefied. Use a fine mesh sieve to strain the mixture into a large bowl. Press the solids with the back of a spoon to remove as much liquid as possible; discard the solids.
• Stir in the Pimm’s. Taste and adjust with more Pimm’s or lemonade as desired.
• Freeze in an ice cream maker 30 to 45 minutes, until the mixture reaches a slushie-like consistency.
* If you do not have an ice cream maker, pour the mixture into a shallow container and freeze 2 hours. Scrape the frozen edges towards the middle of the container, then refreeze, scraping and stirring every 30 minutes until the mixture reaches the desired consistency.
Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.
This article appears in August 2017.