Very berry Pimm’s recipe

Celebrate any occasion in style with my very berry version of a classic Pimm’s cocktail. Impress your alfresco dinner guests with this refreshing drink at your next barbecue or pack it away with you on a picnic.

Serves 4

10 mins to prepare, plus overnight chilling


  • 250g strawberries, halved, plus extra to serve
  • 3 lemons, scrubbed
  • 75g caster sugar
  • ice cubes
  • cucumber, sliced (optional)
  • fresh mint (optional)
  • 200ml Pimm’s

Step 1: Crush the strawberries roughly with a potato masher or handheld stick blender in a bowl. Pare the peel thinly from half the lemons with a vegetable peeler making sure to leave as much white pith behind as possible (this can make the strawberryade taste bitter) and add to the strawberries.

Step 2: Halve and squeeze the juice from all the lemons into the bowl along with the sugar. Pour on 750ml boiling water, stir well to mix then cover and leave to cool. Transfer to the fridge and leave to infuse overnight.

Step 3: Next day, strain the strawberryade and pour into a bottle, seal and chill in the fridge until ready to serve.

Step 4: To serve, fill a large jug with ice, sliced strawberries, cucumber and mint leaves. Add the strawberryade and Pimm’s and stir to mix. Alternatively, for a non-alcholic version, mix with sparkling water instead of the Pimm’s.

Top tips: The strawberryade will keep for up to 2 days in a sealed bottle in the fridge.

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