Recipe from thetiffinbox.ca
Ingredients
- 1+1/2 cups Pimms No. 1
- 2 cups flattened ginger beer
- 2 tbsp minty syrup* (1 bunch mint, 1 cup water, 3/4 cup sugar)
- 1 kiwi
- 1/4 of a cucumber
- 2 strawberries
Bring the Pimms to a boil in a saucepan for exactly 2 minutes. Take off the heat and pour into a heatproof container to let cool. Stir the minty syrup into the flattened ginger beer. Peel and thinly slice the kiwi into rounds; wash and slice the cucumber into rounds; hull and slice the strawberries.
Place a slice of fruit (or mix and match the three fruits) into the popsicle molds, and pour in the minty ginger beer mixture until it fills about 2/3 of the mold. Then pour in the prepared Pimms, leaving a little space at the top. Stir gently so the mixture stays two-toned. Stick in the popsicle sticks and freeze overnight!
*To make minty syrup rinse off a handful of mint leaves and put into a saucepan with 1 cup of water and 3/4 of a cup of sugar. Slowly bring to a boil to dissolve the sugar, then raise the heat and boil for 1 minute. Lower the heat and simmer for 3-4 minutes, then take off the heat and allow to infuse for at least a half hour. Strain through a sieve, discard the mint leaves, and allow syrup to cool.
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