Before my husband discovered the Moscow Mule last year, a Pimm’s Cup was his drink of choice for about two years.
While he’s currently in a “dry season” due to training for World’s Toughest Mudder, I think he’d like to celebrate his race, not with the customary beer, but with something a bit more refreshing. (Not immediately, mind you, it’ll be a miracle just making it back home after the 24 hours of conquering the WTM course!) Given that our house is currently void of vodka, I think I’ll remind him of this beauty.
The Pimm’s Cup is perfect for sharing with today’s #SundaySupper Simple Mixed Drinks for a Refreshing Summer! Thank you to Christie of A Kitchen Hoor’s Adventure for hosting this event.
The Pimm’s Cup has been a popular English summer drink for the past 46 years. It is the official drink of the Wimbledon Tennis Tournament. Fun fact, the finals are next weekend, so you might as well gather all the ingredients and pretend you’re in London watching the match, but from the comfort of your much-less-expensive couch.
This recipe is intended for individuals ages 21 & up. Please drink responsibly.
- 1 part Pimm’s No. 1
- 2 parts lemonade
- 1 part gingerale
- cucumber slices
- Combine all ingredients and serve over ice.
Classics with a Twist
Make Mine a Mocktail
Tasty and Tropical
For even more inspiration check out these Simple Mixed Drinks for a Refreshing Summer by Sunday Supper Movement
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Come August most people (although I’m not one of them) are ready for fall to arrive and bring cooler weather. To help cope with the late summer sun Blogger Clue is on a mission to bring you recipes to “Beat the Heat!”
This month I was assigned the blog Taking on Magazines written by Christiane aka “The Mom Chef.” I absolutely love the concept behind her blog! Like most of us, we make a recipe and mentally (or if we’re on top of it, physically) make a note as to what we liked and didn’t like in case we made the recipe again. (I have post-it notes in my cookbooks with our reviews and comments.) Christiane took this idea and created a beautiful blog from it. She cooks recipes from magazines, displays the recipe as is, gives a detail on the process, then gives her opinions on what she’d do differently the next time, and finally indicates “the verdict.” Brilliant! Definitely one of those “why didn’t I think of that?!” moments.
Given our task to “beat the heat” I limited myself to searching through beverages and salads, although she does have a wonderful selection for ice creams too! (There are a fair amount of sweets being handled in my kitchen right now so I stayed away.) The Grapefruit-Mint Salad sounded like a contender as did the Citrus Dressing and while the Arnold Palmer Slushie was definitely tempting, I couldn’t get my mind off of her Homemade Gingerale!
I noticed as I unloaded my groceries that I accidentally bought orange flavored seltzer water. I decided to run with it and use a little fresh squeezed orange juice in the syrup! Honestly, I couldn’t tell; the gingerale syrup is spot on.
Christiane noted that the original ratio of syrup to setzer was too syrupy for her taste and I thought I’d agree. I found the perfect formula (at least for me) to be 3 tbsp of syrup to 1 1/2 C of seltzer.
Also, I probably broke about fifty parenting rules (please read this as if I were Hermione about to make Polyjuice Potion) and let my 1 year old try a sip. To say he liked it was an understatement!
- 1 4-5″ piece fresh ginger root, peeled and chopped
- 2 C sugar
- juice 1 lime
- juice 1 orange
- seltzer water
- Place ginger and sugar in a food processor and pulse until the ginger is finely ground.
- Place ginger sugar in a saucepan with 2 C water. Bring to a boil, stirring often. Reduce the heat and simmer 30-40 minutes until syrupy. Remove from heat, cover, and let cool 20 minutes. Strain and place in a jar. Syrup can be kept in the fridge for 2 weeks.
- To serve: Put 3 tbsp of syrup in a large glass with ice and 1 1/2 C seltzer.
*This recipe is adapted from Christiane at http://www.takingonmagazines.com/homemade-ginger-ale-from-all-you-magazine/*
Here’s a list of the other players of Blogger CLUE this month:
I was so happy when the votes were in for this month’s Crazy Ingredient Challenge. It was a close battle but pineapple edged out zucchini.
I know I already made a lemonade this year, but can you really have too many flavor options for summer’s perfect beverage!? I decided to make a simple syrup with the rosemary, puree some fresh pineapple, and add in freshly squeezed lemon juice.
I actually didn’t make the simple syrup strong enough which is why you see 2-4 sprigs listed in my ingredients; I used 2 sprigs but would venture to say you could double that amount. To get more rosemary flavor in my lemonade I served fresh sprigs in the glasses, because if you smell the rosemary while you drink it you still get that flavor. I then threw in a few more sprigs in the pitcher in the fridge and after just a few hours the rosemary flavor was there.
Pineapple Rosemary Lemonade
- 1/2 C sugar
- 4 C water, divided use
- 2-4 sprigs fresh rosemary
- 2 – 2 1/2 C fresh cubed pineapple
- 1 C fresh lemon juice (from 7-8 lemons)
- In a small saucepan over medium heat dissolve sugar in 1 C water with the fresh rosemary sprigs. Remove from heat once sugar is dissolved and let cool. Remove rosemary.
- Place pineapple in a blender and blend until smooth. Strain the pineapple puree (this takes time). You should get 3/4 C pineapple juice (measure from the liquid line, not the foam line).
- Return pineapple juice to the blender along with the simple syrup, lemon juice, and 3 C water. Blend just to combine. Serve cold with additional rosemary sprigs for garnish.
To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.
Stuart and I are very different people. He is very outgoing, (thinks) he’s funny, and is never shy. He does a great job bringing me out of my shell, but never pushes too hard. Because of him, I have accomplished things I never thought I’d do! (like Tough Mudder!)
And just like our personalities would suggest, my husband likes to get creative in the kitchen with smoothie flavors and spice mixes. I typically need that recipe to reference – but I’m getting better and have my fair share of pork rub recipes!
This tart smoothie is a Stuart Everson Original.
Strawberry Pomegranate Smoothie
- 1 banana
- 1/2 C raspberries
- 5-6 strawberries
- 1/2 pear, peeled
- 3/4 C plain yogurt
- 2 tbsp honey
- juice 1 lemon
- 6 oz pomegranate juice
- Combine all ingredients in a blender until smooth.