• ¼ c. superfine sugar
• 4 tbsp. Pimm’s gin-based liquor
• 1 c. ginger beer (or lemonade)
• ¼ c. sliced strawberries
• ¼ c. sliced apples
• 18 small mint leaves
Place the sugar and ½ cup water in a saucepan and slowly bring to a boil, allowing the sugar to dissolve. Let simmer gently for 5 minutes, then remove from the heat. Add the Pimm’s and ginger beer or lemonade. Let cool completely. Divide the strawberries, apple slices and mint leaves among six frozen ice pop molds. Pour over the Pimm’s mixture and insert the sticks. Place molds in the freezer for 6 hours, until frozen solid.
Per pop: 76 calories (1 percent from fat).
Makes 6 slushes
• ½ c. super-fine sugar
• Grated zest of 1 lime
• ⅓ c. lime juice (3 to 4 limes)
• 2 c. chopped watermelon
• 6 tbsp. tequila
• 2 tbsp. Grand Marnier
• 2 tbsp. agave nectar
Put the sugar and lime zest in a saucepan with 1 cup water. Place over low heat. Gently bring to a simmer, allowing the sugar to dissolve. Let bubble gently for 5 minutes, remove from the heat and pour in the lime juice. Place the chopped watermelon in a food processor or blender, add the lime syrup, tequila, Grand Marnier and agave nectar and blitz until well combined. Pour into a freezer-safe container, cover, and place in the freezer for up to 6 hours, giving it a good stir every 2 hours. Remove from the freezer, blitz in a food processor or blender, and pour into glasses. Allow to thaw a little (approximately 10 minutes), then serve.
Poll: Which 2013 Taste Holiday Cookie Contest entry do you most want to try?