Strawberry Pimm’s Sorbet

serves 4

  • 2 1/2 cups strawberries, hulled & stemmed (about 1.25 lbs.)
  • 1/3 cup sugar
  • 2/3 cups water
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Pimm’s liqueur, plus more for serving
  • sliced strawberries, for serving
  • sliced cucumbers, for serving

Heat sugar and water in a small saucepan over medium heat, until sugar has dissolved, about 3-4 minutes. Remove simple syrup off heat and set aside to cool.

Place strawberries in a blender with lemon juice, and Pimm’s liqueur. Drizzle simple syrup on top and blend mixture until smooth. ¬†Transfer mixture to an ice-cream maker and process/ freeze according to the manufacturer’s instructions. Put finished sorbet in a freezer-proof container, cover and freeze until firm, about¬†2-3 hours.

To serve, divide strawberries between serving bowls and drizzle Pimm’s on top. Scoop sorbet onto the Pimm’s infused strawberries and top with additional strawberries and sliced cucumbers.