Published on September 24th, 2011 | by Gareth2
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.
- 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.
- 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.
- 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.