PIMM’S RECIPES | BBC GOOD FOOD
Pimm’s is the ultimate summer drink. Enjoy this fruity punch in cocktails and ice tea, or use it to flavour cakes, scones, ice lollies, jellies, jams and more.
Provided by Good Food team
Number Of Ingredients 1
PIMM’S | DRINKS RECIPES | WOMAN & HOME
Summer’s signature drink. Our classic recipe for Pimm's and lemonade with mint and summer fruits is the perfect cocktail recipe for parties and picnics
Provided by Woman and Home
Categories Drinks
Prep Time 5 minutes
Yield Serves: 6+
Number Of Ingredients 8
Nutrition Facts : @context https//schema.org
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SNOW CONE PIMM'S CUP RECIPE | MICHAEL SYMON | FOOD NETWORK
Reviews 5
Total Time 5 minutes
Category beverage
- Add the Pimm's, sparkling lemonade and the remaining cucumbers, lemons and strawberries to a pitcher. Add the basil. Stir until combined, then pour evenly amongst the glasses. Top each with a sprig of basil.
PIMM'S CUP COCKTAIL RECIPE | MICHAEL CHIARELLO | FOOD NETWORK
Reviews 5
Total Time 10 minutes
Category beverage
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- In a large pitcher, pour in the seltzer, lemonade and Pimm's. Stir to combine. Pour mixture into prepared glasses and enjoy!
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- Makes 1 cocktail. Fill a highball glass with ice. Add tea, Pimms No. 1, lemon juice and simple syrup and stir well. Top off with soda and garnish with slices of lemon, lime, strips of cucumber and mint. Serve immediately.
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From recipes.net
Reviews 1
Total Time 5 minutes
Cuisine American
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PIMM'S CUP COCKTAIL RECIPE | MICHAEL CHIARELLO | FOOD NETWO…
Reviews 5
Total Time 10 minutes
Category beverage
Cuisine european
- In a large pitcher, pour in the seltzer, lemonade and Pimm's. Stir to combine. Pour mixture into prepared glasses and enjoy!
PIMM’S NO. 1 ICED TEA COCKTAIL RECIPE - LUZIANNE TEA
From luzianne.com
Reviews 5
- Makes 1 cocktail. Fill a highball glass with ice. Add tea, Pimms No. 1, lemon juice and simple syrup and stir well. Top off with soda and garnish with slices of lemon, lime, strips of cucumber and mint. Serve immediately.
PIMMS CHEESECAKE RECIPE - CHEESECAKE RECIPES - SUMMER …
From goodhousekeeping.com
Total Time 10 minutes
Category dessert
Calories 605 calories per serving
Make the cheesecake. Lightly grease the base and sides of a 20.5cm (8in) round springform tin (see GH Tip). Unclip the tin to remove the base, then take a 30.5cm (12in) sheet of baking parchment and lay it over the base of the tin. Carefully clip the paper-covered base back into the tin so the paper is tightly stretched over the base and any overhang is pulled underneath the join, then line sides of tin with another piece of baking parchment.
Whiz the biscuits in a food processor until they are finely crushed - alternatively, crush them with a rolling pin. Add 125g (4oz) of the melted butter to the processor or bowl and pulse/mix until the mixture clumps together. Press firmly into the base of the prepared tin using the back of a spoon and chill until needed.
In a large bowl, beat the cream cheese, icing sugar, Pimm's, remaining melted butter and lemon juice together with an electric handwhisk until smooth. Fold in the citrus zests and mint.
In a separate bowl, whip the cream until it just holds its shape, then gently fold it into the cream cheese bowl until combined.
Tip the cheesecake mixture into the tin and spread to make an even layer. Chill in the fridge for at least 6hr or overnight.
Meanwhile, make the Pimm's syrup. Put the Pimm's and sugar in a small pan, heat gently, stirring to dissolve, then bring to the boil and bubble for 4-5min or until the mixture is syrupy. Remove from the heat. Whisk in the strawberry jam. Add the strips of zest, mint leaves and cucumber and swirl the pan. Leave to infuse and cool completely (at least 1hr), then strain into a small jug, cover and leave at room temperature.
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