Desserts An image of Pimms in a glass

Published on September 24th, 2011 | by Gareth


Pimms Sorbet

With the weather seriously picking up in Sydney (well except today) and a friend’s Anglo themed barbeque to go to, it was time for another food experiment.  A sweet treat was requested as our contribution to the barby and having not used the ice cream machine for a few weeks it seemed destiny that I have a crack at Pimms sorbet.

Ever since Nina bought me the new toy I have wanted to capture everything that I enjoy about a glass of Pimms; refreshing cucumber and mint, summer sweetness of strawberry, uplifting orange and lemon and the all important fruity alcoholic punch of Pimms No. 1 Cup. Tennis anyone? On second thoughts skip the tennis, I am hopeless with a racquet and the rugby is on anyway.

The following measurements were really a bit of guess work and lots of tasting to get the balance right. Pimms sorbet is definitely my favourite out of all of the scooped icy enemies of weight watchers I have made. Well all except perhaps the double dark chocolate ice cream (more of that next time).


  • 240g fresh strawberries
  • 180g cucumber
  • 12 fresh mint leaves
  • Juice of 1 orange wedge (1/8)
  • Juice of ¼ of a lemon
  • 5 standard single measures of Pimms no.1 cup
  • 220g sugar
  • 240ml water


  • Make the sugar syrup by mixing the water and the sugar in a small pan over a medium heat until all the sugar has dissolved.
AN image of raw cane sugar on scales.

Un bleached organic sugar


  • Set the sugar syrup aside to cool.
  • Wash and hull the strawberries and put them in a blender or processor together with the cucumber, mint lemon and orange juice and puree.
  • Strain the puree over a bowl through a sieve to remove the seeds; this will help ensure a smooth sorbet.
  • Mix the strained juice with the sugar syrup and Pimms.
An image of Pimms sorbet mix being strained

Strain the Pimms sorbet mix


  • If you have an ice cream maker follow the manufacturers instructions from this point. If you don’t have an ice cream maker freeze the mix in sealed container for 1 hour.
An image of ice cream maker with Pimms sorbet inside

Churning the Pimms sorbet in the ice cream machine


  • After 1 hour remove from the freezer and whisk to break up the ice crystals then return to the freezer. Repeat this several times until
    the sorbet is smooth.
  • Freeze for a further hour or until the sorbet is firm and frozen.
  • Serve with a few fresh strawberries and a sprig of fresh mint.
An image of cucumber, fresh mint and strawberries.

Fresh ingredients are essential


An image of Pimms sorbet in a martini glass with Pimms bottle

Pimms sorbet


About the Author

Englishman in Sydney loves a whisky, pies and all things savoury. Digital Marketer by day, cook the rest of the time. Amateur writer, photographer & aspiring anthropologists.

4 Responses to Pimms Sorbet

  1. omgs i heart pimms!!! this sounds brilliant in summer

  2. sam banister says:

    loving the sound of this – where’s the chocolate sorbet recipe — sounds divine :)

    • Gareth says:

      Thanks Sam, I haven’t actually posted the choccy ice cream recipe (didn’t get photos because a 5yr old ate the ice cream too quickly). I will be making it again soon though.

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