MAKES : 1 LARGE OR 2 SMALL DRINKS
Ingredients :
Ingredients :
1) CINNAMON STICK 1
2) GREEN CARDAMOM PODS 2
3) CLOVES 5
4) CHOPPED FRESH ROOT GINGER 2 tablespoons
5) FRESH MINT 1 long sprig, leaves torn and stem crushed, plus 1–2 sprigs to decorate
7) PIMM’S NO.1 50ml (2fl oz)
8) SOFT BROWN SUGAR 1½ teaspoons
9) LEMON 1
10) ORANGE 1
11) CRUSHED ICE
12) LEMONADE 500ml (18fl oz)
13) ROSE SYRUP 1 tablespoon (rosehip syrup may be used instead, but the flavour will be different)
2) GREEN CARDAMOM PODS 2
3) CLOVES 5
4) CHOPPED FRESH ROOT GINGER 2 tablespoons
5) FRESH MINT 1 long sprig, leaves torn and stem crushed, plus 1–2 sprigs to decorate
7) PIMM’S NO.1 50ml (2fl oz)
8) SOFT BROWN SUGAR 1½ teaspoons
9) LEMON 1
10) ORANGE 1
11) CRUSHED ICE
12) LEMONADE 500ml (18fl oz)
13) ROSE SYRUP 1 tablespoon (rosehip syrup may be used instead, but the flavour will be different)
Preparation Method :
- Put the cinnamon stick, cardamom pods
and cloves in a pan over a low heat and toast for 20 seconds. Add the
ginger and crushed mint stem and stir for about 2 minutes.
- Turn off the heat, add the Pimm’s and the sugar to the pan and give it a light stir until the sugar has dissolved.
- Cut 4–5 semicircular slices of the lemon and orange and place in a 225–300ml (8–10fl oz) glass along with the torn mint leaves, or divide between 2 small glasses. Use a swizzle stick or the handle of a wooden spoon to press down lightly on the fruit and leaves to release some of their juices.
- Add a handful of crushed ice to the glass or a smaller amount to the small glasses and lightly stir it around, then pour in the spiced Pimm’s mixture. Add enough crushed ice to fill the glass or glasses about three-quarters full. Top up with the lemonade, leaving a little room for the garnish. Stir lightly, making sure to incorporate all the fruit at the bottom.
- Drizzle the rose syrup over the ice. Decorate with the mint sprig or sprigs, and grate a little lemon and orange zest over the top.
- Turn off the heat, add the Pimm’s and the sugar to the pan and give it a light stir until the sugar has dissolved.
- Cut 4–5 semicircular slices of the lemon and orange and place in a 225–300ml (8–10fl oz) glass along with the torn mint leaves, or divide between 2 small glasses. Use a swizzle stick or the handle of a wooden spoon to press down lightly on the fruit and leaves to release some of their juices.
- Add a handful of crushed ice to the glass or a smaller amount to the small glasses and lightly stir it around, then pour in the spiced Pimm’s mixture. Add enough crushed ice to fill the glass or glasses about three-quarters full. Top up with the lemonade, leaving a little room for the garnish. Stir lightly, making sure to incorporate all the fruit at the bottom.
- Drizzle the rose syrup over the ice. Decorate with the mint sprig or sprigs, and grate a little lemon and orange zest over the top.
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