Don't get all buggy over the thought of summertime nuptials. Besides being a popular time for wedding season, it's perfect timing for Pimm's Pops!
This DIY was something I discovered on Hello Magazine. Sugar Pops and Pimm's teamed up for this co-lab, which is an Australian recipe to keep you and your guests chilled out and super imbibed.
500 ml (2 cups) flat ginger ale
70 ml freshly squeezed orange juice
40 ml freshly squeezed lemon juice
80 ml mint syrup
Thin slices of strawberries, cucumber and orange and mint sprigs to garnish.
100 ml water 100 ml
sugar 1.5 cups of firmly packed mint leaves
Mint Syrup Instructions
1. Combine water and sugar in a saucepan over medium heat stir to dissolve sugar, simmer.
2. Remove from heat and set aside to cool.
3. Bring a saucepan of water to the simmer. Add mint leaves, stir to submerge leaves. Blanch the aforementioned leaves until bright green. This should take about 20-30 seconds.
4. Drain into a fine sieve and refresh in a bowl of iced water. Drain mint well, squeeze to remove excess water and combine in a food processor or blender with cool sugar syrup.
5. Blend until mint is finely chopped. Strain through a fine sieve (discard mint).
6. You will need 80ml for the recipe. Remaining mint sugar syrup will keep in an airtight container in thefridge for 1 week
Pimm's Pops Directions
1. Combine ginger ale, orange juice, lemon juice and mint syrup in an ice pop mould.
2. Arrange fruit slices and mint sprigs in moulds.
3. Top with liquid mix and freeze until slightly frozen (approx. 60 minutes).
4. Insert ice cream stick and freeze until solid and fully frozen.
5. Submerge moulds halfway in cold water to remove, pull sticks gently and place in glass tumblers