What says summer more than Pimm's and strawberries? This simple dessert is best served in the sunshine we've found!
Method
- Hull and wash the strawberries, place in a large bowl and scatter over the sugar. Leave for a few minutes, then drizzle over the Pimm’s and tuck in the mint leaves. Let them marinate, covered, but not in the fridge, for around an hour before serving. This is delicious with lemon sorbet or crème fraîche.
Ingredients
- 900g (2lb) ripe strawberries
- 3tbsp caster sugar
- 100ml (4fl oz) Pimm’s No 1 Cup
- few sprigs fresh mint, leaves only
Top Tip for making Strawberries in Pimm’s
Marinate the strawberries up to 5 hours ahead in the fridge, but bring them to room temperature before serving.Use Amaretto for a hint of marzipan, Frangelico for hazelnut and Cointreau or Grand Marnier for orange.
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Monty Don shares his strawberry plant advice to bring more 'vigour' to your summer crops
The gardening guru has revealed his trick for regenerative strawberry plants and the time to do it is now
By Emily Smith Published
-
Cath Kidston's new 'Strawberry Garden' collection is a must-have for summer entertaining
The beloved brand has launched three new dining collections just in time for stylish summer garden parties
By Emily Smith Published
-
Gabby Logan's delightful mint green dress is a colour that we should all be implementing into our wardrobes this summer
Olympic commentator Gabby Logan looked fabulous in green at the Paris 2024 games
By Molly Smith Published