Pimms Fruit Cup Food

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PIMM'S CUP



Pimm's Cup image

Provided by Food Network Kitchen

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 5

Ice cubes
2 ounces Pimms Number 1 Cup
6 ounces ginger ale
2 ounces lemon lime soda or club soda
1/4 cup cucumber pieces or 1 cucumber spear

Steps:

  • Put ice in a highball glass or mug. Add the Pimms and then the ginger ale and soda. Stir and garnish with cucumber. Serve.

PIMM'S CUP COCKTAIL



Pimm's Cup Cocktail image

Provided by Michael Chiarello : Food Network

Categories     beverage

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ice cubes
4 lemon slices
4 cucumber slices
1 cup seltzer or lemon-lime soda
1 cup lemonade
3 cups Pimm's No. 1 Cup, available at liquor stores

Steps:

  • Fill 4 (8 to 10-ounce) highball glasses with ice cubes. Divide the lemon and cucumber slices among the glasses.
  • In a large pitcher, pour in the seltzer, lemonade and Pimm's. Stir to combine. Pour mixture into prepared glasses and enjoy!

PIMM'S CUP



Pimm's Cup image

Provided by Kardea Brown

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 7

1/4 cup Pimm's No. 1
1/4 cup cold lemonade
1/2 cup cold ginger ale
2 or 3 very thin slices of cucumber
1 strawberry, halved lengthwise
1 orange slice
1 mint sprig

Steps:

  • Add the Pimm's to a large iced tea glass filled with ice. Stir in the lemonade and top with the ginger ale. Skewer the cucumber slices and strawberry halves, alternating them as you like. Garnish the drink with the skewer, the orange slice, and the mint.

PIMM'S CUP



Pimm's Cup image

Provided by Valerie Bertinelli

Categories     beverage

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

1 1/2 cups strawberries, hulled and halved
1 cup thinly sliced Persian cucumbers (about 2 cucumbers)
1/2 cup fresh mint leaves
1 lemon, sliced into 1/4-inch rounds, plus 1/2 cup lemon juice
1 lime, sliced into 1/4-inch rounds
1 orange, sliced into 1/4-inch rounds
3 cups dry prosecco (about 1 bottle)
2 cups Pimm's
1 cup Simple Syrup, recipe follows
1 cup sugar

Steps:

  • To a large pitcher, add the strawberries, cucumbers, mint and lemon, lime and orange slices. Pour in the prosecco, Pimm's, Simple Syrup and lemon juice and stir to combine. Let stand at least 30 minutes for the fruit to impart its flavor to the drink.
  • Stir in some ice to chill down the cocktail, then serve in glasses over ice, adding some fruit and cucumber to each glass.
  • Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

PIMM'S FRUIT CUP



Pimm's Fruit Cup image

This is a party version of the Pimm's Cup (pages 110 to 112), for when you want to give your guests a break during a three-day cricket match marathon. The difference is you have a few more fresh fruits at your disposal. We find it tastes best if in addition to the cucumber and mint you add strawberries, diced apples, and orange half-wheels. Then again, you can experiment for yourself and play with some seasonal fruits. Maybe some pears will give it your special touch; gin and pears mix really well. When preparing the large-batch cocktail, try to press the fruits and herbs very gently. It's essential that you mix the large batch several hours ahead-ideally, the night before your guests arrive. Refrigerate it to let the fruits steep and release their essence into the blend.

Yield makes 2 quarts

Number Of Ingredients 9

35 fresh mint leaves
2 cups Pimm's No. 1 cup
3/4 cup Cointreau
3/4 cup freshly squeezed lime juice
20 thin cucumber wheels
10 strawberries cut into quarters
1/2 apple cut into thin slices (optional)
1/2 Bartlett pear, cut into thin slices (optional)
2 cups ginger ale

Steps:

  • Put the mint leaves into a large pitcher or smaller punch bowl and gently tap them with a muddler or small ladle to extract the essence. Add the Pimm's, Cointreau, juice, cucumbers, strawberries, apple, and pear and stir to combine. Cover with a lid or plastic wrap and refrigerate overnight. Just before serving, add large cold ice cubes and the ginger ale. Gently stir and serve in individual cups.

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