Last week I was at Disney World celebrating my 30th birthday. I’m from LA, land of dry heat. I could not deal with the high humidity, unpredictable thunderstorms, and brilliant sunshine of central Florida. Regardless of the crazy weather, I did have a lot of fun and quite a memorable little vacay (more deets about that in the upcoming weeks!).
While I was melting in the sun or being confused by the sudden downpour and lightning, all I could think about were these Pimm’s popsicles I had waiting for me back in LA. What I would have done for a sweet boozy popsicle. All I had was this portable cooling mist fan to keep me cool.
Now, I’m back home just in for Popsicle Week and I can finally share them! FYI, #popsicleweek is this delicious internet potluck where a bunch of bloggers (thanks to Billy of Wit and Vinegar) come together and share a whole lot of popsicles recipes to keep you cool this summer. It’s my first year participating and I’m super excited to see what everyone comes up with!
I was first introduced to the lovely Pimm’s Cup cocktail last year. I loved it so much I made my own version, my summer Pimm’s Cup using cucumber mint lemonade. I called 2014 the year of Pimm’s because it was my go-to beverage that year. However, I lied. It seems like every year from here on out is a Pimm’s year for me.
I’m not really sure what spices and herbs are in Pimm’s No.1. But it is certainly delicious, intriguing, and refreshing.
Why stop with a cocktail that is bound by a glass, freeze it and turn it into take anywhere popsicle!
The popsicle base is a mixture of Pimm’s No.1, fresh squeezed lemon and lime juice, ginger simple syrup and a splash of water. Just like the traditional cocktail, these Pimm’s popsicles are served with strawberries, cucumbers, and fresh mint.
Might as well make a double batch: freeze one batch into popsicles and save the other batch for drinking. Nothing beats Pimm’s on Pimm’s. Think about it… Pimm’s popsicles served in a glass of ice cold Pimm’s Cup! Genius!! Have your cake and eat it, too.
Yield: makes 10
- 1/2 cup lemon juice
- 1/3 cup lime juice
- 1 cup water
- 1 1/3 cup ginger syrup (recipe follows)
- 1 1/4 cup Pimm's #1
- cucumber, thinly sliced
- strawberries, hulled and quartered
- fresh mint leaves
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup sliced ginger, peeled
- Combine lemon juice, lime juice, water, ginger syrup and Pimm's.
- Add a mixture of sliced cucumbers, strawberries and fresh mint into each popsicle mold cavity. Fill popsicle molds with Pimm's mixture. Insert wooden stick into molds. Freeze for at least 6 hours until solid.
To make ginger syrup: combine water, sugar and ginger in a medium pot. Bring to a boil. Once sugar has dissolved, remove from heat. Allow ginger to steep for one hour until mixture has cool to room temperature. Chill until ready to use.
The Little Epicurean