What says summer more than Pimm’s and strawberries? This simple dessert is best served in the sunshine we’ve found!
- 900g (2lb) ripe strawberries
- 3tbsp caster sugar
- 100ml (4fl oz) Pimm’s No 1 Cup
- few sprigs fresh mint, leaves only
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.
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.