Yes, you read that right – Pimm’s sorbet!
It is incredibly easy to make (especially if you have an ice cream machine, which I do) and is deliciously light, fresh and summery, with just the right hit of Pimm’s!
600ml Orange juice (as this is the main ingredient, it’s worth paying for a decent pure juice one, not made from concentrate!)
200grams Caster sugar
1/3 cucumber, roughly chopped
A handful of mint (about 5 sprigs)
- Put the orange juice and sugar into a large saucepan and place over a medium heat, stirring until all the sugar has dissolved.
- Take off of the heat.
- Put the mint and chopped cucumber into the saucepan with the orange mix. Cover and leave to infuse for about 30 minutes. (Note: this is probably the most flexible part of the recipe. If you prefer your sorbet to be more minty, or less cucumbery etc, play about with the amounts and infusion time!)
- Strain the liquid into a large bowl or jug. Add the Pimm’s and stir thoroughly.
- Allow to cool down – place in the fridge for at least a couple of hours to intensify the flavour more if you have time.
- Place in a freeze-able container, stirring every hour until fully frozen to avoid ice crystals. (This should take around 5-6 hours) Alternatively, churn in an ice cream maker according to the manufacturer’s instructions.
I served with chopped strawberries and peaches as per my photo. Delicious!