BASIL & CUCUMBER PIMMS COCKTAIL
For an English summer vibes drink, there’s nothing like a Pimms. This version has basil flavoured ice cubes, cucumber slices and blueberries, but you can load it up with as much fruit as you like. Strawberries, orange slices, peach, nectarine, whatever is in season and takes your fancy.
Equipment: ideally you need a food processor or high speed blender to make the basil ice cubes, but you could just chop the basil very finely, mix with water and fill two ice cube trays. Make the basil ice cubes at least 6 hours before drinking time to make sure they are frozen.
Ingredients:
| Small handful basil leaves | 500ml Pimms No1 |
| 1 large cucumber (straight if possible) | 750ml lemonade (eg Matsuya Cider) |
| Blueberries | 750ml sparkling water |
Method:
- Blend the basil leaves with 500ml water. Fill the ice cube trays and freeze.
- Peel the cucumbers and cut thin slices lengthways, suing a mandolin or sharp knife.
- In a large jug mix the Pimms, lemonade and sparkling water.
- Add some basil ice cubes, cucumber and blueberries (and other fruits if using), stir and serve in tall glasses.
BEETROOT & TOMATO SALAD
The dressing for this easy salad uses some PImms, the taste of a British summer. You can leave it out however and it will still be fresh and delicious.
Ingredients:
| 700g tomatoes, big ones, small ones, anything is fine | 2 TBS seeded mustard |
| Fresh beetroot(s), about 700g in total | 2 TBS Pimms |
| 1 red onion, quartered and sliced | 2 TBS clear honey |
| 5 TBS vinegar of your choice (red wine, white wine, apple etc) | Salt & pepper to taste |
| 100g blue cheese or goat’s cheese (optional) |
Method:
- First cook about 500g of beetroot. Wash the beetroot, place in a saucepan, cover with water and gently boil until cooked (from 20 minutes for a small beetroot). Test that it is cooked by inserting a sharp knife – it should slide in easily. Remove the beetroot, put in a bowl of cold water and peel the skin off. Allow the beetroot to full cool down and cut into about 1.5cm cubes. You can cook the beetroot in advance and keep for up to 5 days in the fridge.
- Cut large tomatoes into chunks or leave small ones whole. Place in a bowl with the cooked beetroot.and sliced onion. Whisk together the mustard, vinegar, Pimm’s and honey with some salt and pepper. Pour it over the tomatoes and beetroot and toss together to coat. Keep in the fridge until ready to serve, stirring occasionally to marinate everything evenly.
- Very thinly slice the remaining raw beetroot, usng a mandolin if you have one or a very sharp knife. .
- Arrange the beetroot slices on a serving plate, top with the tomatoes, beetroot and the dressing.
- If using, top with blue cheese or goat’s cheese.