There are few drinks that are as distinctly seasonal as Pimm's. A glass of Pimm's brimming with mint, cucumber, citrus and strawberries couldn't say summer louder if it tried. This sorbet brings together these classic elements in an elegant way.
2 lebanese cucumbers
8cm piece ginger
1/2 bunch of mint, picked
800ml lemonade
150g castor sugar
100ml lemon juice
80ml lime juice
100ml Pimm's, plus extra to serve
To serve: cucumber balls (use a small melon baller), mint leaves and strawberries
1. Finely grate the cucumbers into a large bowl and strain through a fine sieve, keeping all the juice (you should have about 150ml). Alternately, whiz them in a food processor until a slurry and then strain.
2. Finely grate the ginger and squeeze through a fine sieve to extract the juice (you should have about one tablespoon).
3. Add the mint leaves and lemonade to a pot and warm gently to 40C. Add the sugar and stir until dissolved. Take the lemonade off the heat and add the ginger, cucumber, lemon and lime juices. Refrigerate to chill.
4. Once chilled, strain through a fine sieve and churn the liquid in an ice-cream churn according to the manufacturer's instructions. Once the sorbet is the desired consistency, pour the Pimm's in while churning, until incorporated. Freeze for half an hour or until it has firmed up a bit but is a good consistency to scoop or quenelle.
5. Serve scoops of sorbet in glasses or champagne saucers with cucumber balls, strawberries, mint leaves and a splash of Pimm's.
Tip: This sorbet will become too firm if left in the freezer for longer than a few hours, so it's best to churn close to serving time. However, if you have everything chilled and ready to go, you can complete steps 4 and 5 when you're ready.
Drink: Pimms!
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