Pimm’s Cups are refreshing summertime cocktails that go down easy on hot days. Why not take a classic Pimm’s Cup… and transform it into a popsicle? Pimm’s No. 1, ginger ale, lemon juice and agave nectar are blended together to create the base of these popsicles. The mixture is then poured into popsicle molds! Add a slice of cucumber once the pops begin firming up, and voila! You’ve got the perfect boozy popsicles for summer AND #popsicleweek!
I don’t want to be that person who says, “It’s hot enough to fry an egg.”
It’s getting pretty darn steamy in Dallas, and I bet we actually could fry an egg on the sidewalk. You know, if we actually had sidewalks. (We don’t.) And if we gave it a shot. (We won’t.)
Whenever it gets this miserably hot, I find myself retreating indoors.
Gone are the days of leisurely morning walks with the baby and the dog.
Gone are the days of sleeping late if I want to get a run in before it’s sweltering.
Gone are the days where I want to turn on the oven.
When I want something sweet when it’s sweltering outside? I’m looking to the freezer.
Wit & Vinegar’s annual Popsicle Week is THIS WEEK, and I am so thrilled to be participating in it again! (If you didn’t catch my offering last year, I highly suggest checking out my Spiced Rum Horchata Popsicles. They are to-die-for and creamy and vegan!)
This year, I wanted to create another boozy pop.
I meaaaaaaaaan… boozy stuff is kind of my jam these days, and y’all seem to be enjoying the cocktails I make as much as we do, so why not transform a favorite drink into a popsicle?
The Pimm’s Pops idea hit me one morning a few weeks ago as I was preparing our daughter’s breakfast. I was so eager to get to work on them that I actually pulled out all the ingredients while she was eating at her high chair, explaining what I was about to do to her.
My husband walked into the kitchen at that point, surveyed the scene, and deduced, “Pimm’s Cups for breakfast?”
I quickly informed him that we were turning the classic Pimm’s Cup into a popsicle.
He wholeheartedly agreed it was a good idea.
And let me tell y’all: These pops are a good idea!
They’ve got the tanginess and the slight bite of a Pimm’s Cup without being too tart or too sweet. (And I should know – I’ve had a ton of Pimm’s Cups that have gone in either direction, and they’ve been sad.)
They feature a cucumber slice and are sprinkled with a delightful lemon zest sugar. And they’re ultra refreshing… as in, I could consume a few of these pops in one sitting without even batting an eyelash.
I won’t, but I totally could. And if you’re into Pimm’s Cups, I bet you could, too.
Here’s how I made ’em and how you can make them at home this summer:
- 16 oz. ginger ale, at room temperature
- 4 oz. freshly squeezed lemon juice, at room temperature
- 3 oz. Pimm's No. 1
- 2 oz. agave nectar
- English cucumber, sliced
- 2 tablespoons granulated sugar
- Zest of one lemon
- In the base of a blender, measure in the ginger ale, lemon juice, Pimm's No. 1 and agave nectar. Ensure all ingredients are at room temperature, or the agave nectar will not blend into them as easily.
- Blend the ingredients together until smooth.
- Pour into popsicle molds, and transfer to the freezer.
- After 1-2 hours, remove from the freezer and add the cucumber slices. You'll do this when the mixture is slushy, and the cucumbers can be pushed deeper into the popsicle. If this is done initially, the cucumbers will float and freeze near the top of the popsicle molds.
- Freeze for an additional hour, then push the popsicle sticks into the pops. At this point, the sticks should not float and should stay in place.
- Freeze overnight.
- When the popsicles are solid, remove from the popsicle mold.
- Combine the sugar and lemon zest, stirring until combined.
- Sprinkle the Lemon Zest Sugar Garnish over the popsicles, and enjoy immediately.