A frozen take on the classic Pimm’s Cup cocktail. These Pimm’s popsicles blend Pimm’s No.1 with fresh lemon and lime juices and a bright ginger simple syrup for a refreshing, boozy summer treat.
Like the mint julep for the Kentucky Derby, the Pimm’s Cup is closely associated with Wimbledon. The traditional cocktail pairs Pimm’s No.1 with lemonade, strawberries, cucumber, and mint. Turning that combination into popsicles makes for a festive, portable dessert that’s perfect for warm afternoons and garden parties.
If you want a different seasonal spin, try a Pimm’s made with cucumber-mint lemonade for the base before freezing.
Ingredient notes
- Pimm’s No.1: The most common variety; Pimm’s historically made several versions with different spirits, but No.1 (a gin-based liqueur) is the standard for the Pimm’s Cup.
- Fresh juices: Use fresh-squeezed lemon and lime juice for the best brightness. For a slightly sweeter, less tart popsicle, add a bit of orange juice.
- Ginger syrup: A simple syrup infused with sliced fresh ginger brings warmth and spice. It’s easy to make at home, but store-bought ginger syrup will work if needed.
- Garnishes: Thin cucumber slices, hulled and quartered strawberries, and fresh mint leaves add color, texture, and authentic Pimm’s flavor when frozen into the popsicles.
How to make cocktail popsicles
- Make the ginger simple syrup by simmering water, sugar, and sliced ginger. Remove from heat and let the ginger steep until the liquid cools, then chill.
- In a pitcher, combine fresh lemon juice, fresh lime juice, water, chilled ginger syrup, and Pimm’s No.1. Stir to combine.
- Place slices of cucumber, strawberries, and mint leaves into each popsicle mold cavity. Carefully pour the Pimm’s mixture over the fruit and herbs, leaving a little headspace.
- Insert sticks and freeze for at least 6 hours, or until completely solid.
Recommended popsicle molds
Any sturdy mold works. Rigid plastic molds are easy to fill and clean, while stainless steel molds are durable (you may need multiple sets to make a dozen at once). Flexible silicone bar molds are versatile and simple to unmold. If you don’t have molds, use alternatives like ice cube trays (blend frozen cubes into a slushy), paper cups with foil and a stick, or shallow freezer-safe containers for a granita- or sorbet-style presentation.
- Ice cube tray: Freeze and blend for a boozy slushy.
- Paper cups: Cover with foil and insert a stick; peel away paper when frozen.
- Freezer-safe container: Freeze flat and scrape into a granita or scoop like sorbet after softening slightly.
Serving suggestions
Consider making a double batch: freeze one portion into popsicles and keep the other in the fridge to serve as chilled Pimm’s Cups by the glass. Present the popsicles with extra sliced strawberries, cucumber, and mint for garnish.
For a playful, over-the-top serving, set each popsicle into a glass of ice-cold Pimm’s Cup—popsicle and cocktail in one.
Freezer storage
Unmold the popsicles once fully frozen and serve. For longer storage, wrap each pop individually in plastic wrap and place them in an airtight freezer bag. Stored this way, they keep well for up to one month—store in the coldest area of your freezer to avoid thawing or freezer burn.
Related frozen treat recipes
- Raspberry Peach Sangria Popsicles
- Passion Fruit Rose Popsicles
- Frozen Piña Colada
- Mango Pineapple Sangria Slush
Maryanne Cabrera
10
15 mins
6 hrs
6 hrs 15 mins
Ingredients
- ½ cup lemon juice fresh squeezed
- ⅓ cup lime juice fresh squeezed
- 1 cup water
- 1 ⅓ cup ginger syrup (recipe follows)
- 1 ¼ cup Pimm’s No.1
- cucumber thinly sliced
- strawberries hulled and quartered
- fresh mint leaves to garnish
Ginger syrup:
- 1 cup water
- 1 cup granulated sugar
- ½ cup sliced ginger peeled
Instructions
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Combine lemon juice, lime juice, water, ginger syrup, and Pimm’s in a pitcher and stir to combine.
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Divide sliced cucumbers, strawberries, and mint among popsicle mold cavities. Fill molds with the Pimm’s mixture, insert sticks, and freeze for at least 6 hours or until solid.
Ginger syrup:
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Combine water, sugar, and ginger in a medium pot. Bring to a boil and stir until the sugar dissolves. Remove from heat and let the ginger steep until the mixture cools to room temperature. Chill before using.
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All images and text © The Little Epicurean
Nutrition
Carbohydrates: 36 g,
Sugar: 35 g
Nutrition information is an estimate and should be used as a guideline.
