Pimmsicles

I'm trying to keep up my (one year) tradition of making popsicles on our somewhat-annual houseboat trip. I made avocado popsicles last time and this year I wanted to try something boozy. As it's often Pimms O'Clock on the boat, I figured Pimmsicles would be perfect. These were super yummy, and it's not often you get to bite into a refreshingly frozen slice of cucumber, strawberry or kiwi. I've posted the recipe I used below, but for more recipe ideas and tips on popsicle technology (apparently my molds are way behind the times, but I still love their classic look), check out my genius friend Kim's Project Popsicle article for The Hairpin.

Pimmsicles
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

Directions
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.