Andy Murray fans must be nervous right about now, things are heating up with the #Wimbledon semi-finals, so we’re cooling down with some Pimm’s Iced Tea! Here’s our quick and easy recipe ready to serve…
– 4 Tea Bags
– 25g Fresh Mint
– 100g Caster Sugar
– Juice of 2 Lemons
– Juice of 2 Oranges
– 400ml Pimm’s
– Strawberries, sliced to serve
Put the tea bags and half the mint into a large jug, then pour over 1.2 litres boiling water from the kettle. Leave to infuse for 10 mins, then remove the bags and stir in the sugar. Once cool, remove the mint, add the orange juice, lemon juice and Pimm’s, and chill thoroughly. Can be made up to a day ahead.
Serve over plenty of ice, with slices of orange, lemon and strawberry, and remaining mint sprigs.
1.5kg/3lb 5oz strawberries, hulled and halved if large
1kg bag jam sugar (it has added pectin)
juice 2 lemons
juice 1 orange
3 tbsp Pimm’s No 1
Put a few saucers into the freezer for later. Put the strawberries into a preserving pan (or your very largest saucepan), then mash roughly with a potato masher, or crush slightly between your fingers and thumbs to make them a little juicy. Stir in the sugar, then put the pan over a very low heat. Stir occasionally until the sugar has dissolved and the berries are surrounded with red syrup. Don’t let it boil. Once the sugar crystals have gone, stir in the lemon and orange juice.
Turn up the heat. Once the jam reaches a foaming fast boil (this will read 105C on a preserving thermometer), set a timer for 10 mins. After 10 mins, put 1 tsp of jam onto one of the frozen saucers, put into the fridge for 1 min, then push your finger through the jam. If the jam wrinkles, it is ready. If not, boil for another 2 mins and test again. As soon as the jam is ready, remove from the heat. Leave to cool for 30 mins, skim away any scum, then stir in the Pimm’s. Ladle into steralised jars.