{"id":2621,"date":"2015-07-09T06:16:51","date_gmt":"2015-07-09T05:16:51","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?p=2621"},"modified":"2015-07-09T06:21:16","modified_gmt":"2015-07-09T05:21:16","slug":"pimms-and-strawberry-ice-lollies","status":"publish","type":"post","link":"https:\/\/www.thecherryplumkitchen.com\/?p=2621","title":{"rendered":"Pimm’s and Strawberry Ice Lollies"},"content":{"rendered":"
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We’re in the second week of tennis at Wimbledon. \u00a0I can’t in all honesty say it’s something I really get involved with other than I notice it’s all that’s on the BBC. \u00a0I suspect it’s the scars of my childhood – my mum, sporty to the core, followed avidly from Queens onwards and I found it very annoying.<\/p>\n

On the other hand, I’m very fond of strawberries which seems to be inextricably linked with the event. \u00a0And cream. \u00a0And love a glass of Pimms. \u00a0Or two.<\/p>\n

\"Pimms<\/a><\/p>\n

I read the other day that Pimms is now hopelessly uncool. \u00a0Since I turned fifty on Tuesday I’m mentally preparing myself, as Jenny Joseph’s poem suggests, for the wearing of purple and the spending of my pension on brandy. \u00a0I’m starting with drinking Pimm’s without shame and reclaiming the ice lolly. \u00a0It was a short step to my putting the two together.<\/p>\n

Why should the children have all the fun? \u00a0Grown-ups need ice lollies, too.<\/p>\n

\"Pimms<\/a><\/p>\n

These three strawberry specimens are mine. \u00a0Mine, in that I grew them. \u00a0I would like you to know I treat all my strawberries with an equal lack of attention and have absolutely no idea why they show such individuality. \u00a0When they’re particularly small they are very ‘seedy’ and this is a brilliant way of making sure they don’t go to waste.<\/p>\n

\"Pimms<\/a><\/p>\n

Chop the strawberries into pieces and let the lemonade go flat.<\/p>\n

\"Pimms<\/a><\/p>\n

Put the chopped strawberries in a blender and some mint leaves. \u00a0For some reason I’m growing micro mint and I used a couple of sprigs. \u00a0If you have a usual sized mint leaf – about 8.<\/p>\n

\"Pimms<\/a><\/p>\n

Give it a whiz.<\/p>\n

\"Pimms<\/a><\/p>\n

Pass the pur\u00e9e through a fine sieve to remove the pips.<\/p>\n

\"Pimms<\/a><\/p>\n

Then add the flat lemonade.<\/p>\n

\"Pimms<\/a><\/p>\n

Pimm’s! \u00a0Don’t go overboard. \u00a0Too much alcohol will stop the lolly freezing well.<\/p>\n

\"Pimms<\/a><\/p>\n

The sugar \u2026<\/p>\n

Reduce that at your peril. \u00a0Sugar is a lubricant between the ice crystals. \u00a0Not sure I entirely understand what’s going on, but it’s how you get a smooth lolly. \u00a0Stir until all graininess has disappeared and then transfer to a jug.<\/p>\n

\"Pimms<\/a><\/p>\n

Pour into your ice lolly moulds. \u00a0Mine don’t have a top, so I freeze for an hour before I try and insert the lolly stick.<\/p>\n

(You can use any freezable container – paper cups, yoghurt pots \u2026 \u00a0The only thing you should watch out for is that the top is wider than the base or you’ll meet with disaster when you try and unmould it.)<\/p>\n

\"Pimms<\/a><\/p>\n

After that initial freeze, I cover the mould with tin foil and push the lolly stick in. \u00a0The foil just gives the stick a little more support.<\/p>\n

\"Pimms<\/a><\/p>\n

When it comes to unmoulding my lollies, I wrap a warm tea-towel around the mould to loosen the lolly. \u00a0Being as mine are silicone, I then push up from the bottom.<\/p>\n

\"Pimms<\/a><\/p>\n

Eat.<\/p>\n

\"Pimms<\/a>Pimm’s and Strawberry Ice Lollies<\/strong><\/p>\n

10 x 80ml lollies<\/em><\/p>\n