150 to 200gfresh fruit (blueberries, raspberries, strawberries, cucumber, orange, etc)de-stalked/peeled and cut small if required
Make sure the lemonade is flat (no fizz) before starting and prepare the lolly moulds ready for the freezer (the recipe makes about 6 standard lollies)
Mix the Pimm's with the lemonade in a measuring jug and stir well.
Drop or poke the fruit into the lolly moulds in whatever order you want it to go.
Pour the Pimm's-lemonade into the lolly moulds on top of the fruit, making sure that the moulds are not completely full to the top (as the liquid will expand when it freezes).
Freeze (if possible on the 'fast freeze' setting) for at least 4 hours (and preferably overnight).
When ready to eat, quickly dip the lolly moulds into a cup of hot water, so that the Pimmsicles are easy to remove.
This recipe contains alcohol and is only suitable for adults. * Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Note on strength of alcohol ratio - The ‘traditional’ ratio for a Summer Pimm's and lemonade punch is 1 Pimm's to 3 lemonade (25% Pimm's). But there is (almost) complete freedom to vary the strength. The recipe shared is at between 28 to 29% Pimm's. The strength can be increased to a maximum of about 33% (1 Pimm's to 2 lemonade). Beyond that, the freezability becomes less stable.