Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Left to right: Strawberry; roasted plum, tarragon and yogurt swirl; cucumber, elderberry and tequila; raspberry and cream; and Pimm's cup popsicles for grown-ups made by Chris Nuttall-Smith, July 19, 2012. (Galit Rodan/The Globe and Mail<252><252><252>)
Left to right: Strawberry; roasted plum, tarragon and yogurt swirl; cucumber, elderberry and tequila; raspberry and cream; and Pimm's cup popsicles for grown-ups made by Chris Nuttall-Smith, July 19, 2012. (Galit Rodan/The Globe and Mail<252><252><252>)

Pimm’s Cup iced lollies Add to ...

The only thing more refreshing than a Pimm’s Cup, the classic British cocktail made with cucumber, fruit, mint and Pimm’s No. 1, a citrussy, gently spicy gin-based liqueur, is a frozen Pimm’s Cup on a stick. Who said ice pops are for kids?

Follow on Twitter: @cnutsmith

More Related to this Story

  • Servings: 6 to 10 lollies

Ingredients

1/3 cup sugar

2 stems mint

2 slices ginger root, each about the size of a $2 coin

1 English cucumber, peeled and cut into chunks

Juice of 1 large lemon

200 ml Pimm’s No. 1

Four fresh strawberries, hulled and sliced

1/4 cup cucumber, skin on, diced

Three mint leaves, chopped fine

Method

Combine the sugar with 2/3 cup water in a small saucepan and stir over medium heat until the sugar is dissolved. Reduce heat to a low simmer, add the ginger and mint to the simple syrup and simmer for five minutes, then turn off heat and let steep for 20 minutes. Discard ginger and mint, let syrup cool.

Puree the peeled cucumber and 1 cup of the syrup in a blender, then wait five minutes for the froth to settle. Add the lemon juice and Pimm’s, stir, then pour the mixture into ice pops moulds. Drop in strawberry slices, cucumber dice, and chopped mint and use an ice pop stick to push them down into the liquid. Freeze in the coldest part of your freezer.

In the know

Most popular video »

Highlights

More from The Globe and Mail

Most Popular Stories