Our fruity Pimm’s sorbet is the ultimate cooling dessert for summer. Think of it as all the classic Pimm’s flavours in one refreshing scoop. Don’t worry if you don’t own an ice cream machine – see the tips below for our handy hack for making it without one.
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Yields:
10 serving(s)
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Ingredients
100ml
Pimm’s No 1. Cup
Finely grated zest 2 lemons plus juice of 1
125g
caster sugar
Large handful mint sprigs
50g
cucumber, roughly chopped
800g
strawberries, hulled weight, roughly chopped
Directions
Step 1In a small pan, heat the Pimm’s, lemon zest and juice and sugar, stirring until the sugar dissolves. Remove from heat, add the mint sprigs and cucumber and leave to cool.
Step 2Once cool, lift out and discard mint sprigs and cucumber. Whizz Pimm’s mixture in a blender with the strawberries. Pass through a fine sieve into a bowl, working the mixture well (discard seeds).
Step 3Churn mixture in an ice cream machine until frozen. Empty into a freezerproof container, cover and freeze until solid.
Step 4Allow to soften at room temperature for 15min before serving in scoops.
Freeze for up to 3 months.
If you don’t have an ice cream machine, empty the mixture into a freezerproof container, cover and freeze until solid. Once solid, break up with a fork and whizz again until smooth and the colour lightens. Serve straight away for a softer set or refreeze for a firmer scoop.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
