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5 July 2014

  While we sadly won't be toasting a British victory this year, there's something beautifully British about the Wimbledon finals weekend. Crisp white kit, Sue Barker on BBC2 and strawberries and cream are our staple benchmarks of summer. The year hasn't been our finest hour as far as sporting success is concerned, but I should hope that won't impact the steady flow of pimms while the sun is shining. 

Thick with strawberry and spiked with a strong helping of pimms,this sorbet is the perfect treat to accompany tomorrow's tennis. 2014 hasn't been Murray's year, but i'm going to exercise a spot of British optimism and wager that he'll be back with a bang next year. See you on Murray Mound in July 2015...i'll bring the pimms.   

400g strawberries
2 lemons, juiced
handful of fresh mint
130g caster sugar
130ml water
8 (generous) measures Pimms No. 1

Measure the sugar and water into a small pan, then bring this to the boil slowly. Add the mint leaves and allow it to boil for a few minutes, until the liquid is clear and all the sugar has dissolved. Remove from the heat and once cool enough, remove and discard the mint leaves. 

Hull the strawberries, then blitz in a blender with the juice of two lemons. Press the pureed fruit through a sieve, then add this to the sugar syrup. Slosh in the Pimms, mix well and pour into a plastic tub. Freeze the sorbet for 2-3 hours, then scrape the contents back into your blender, and give it a quick blitz. Return to the freezer and allow to freeze solid.

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