A Litre Jug of Pimms

Pimms O'clock

It was a call to arms that was a joy to hear and yet was a new one on me! And a holiday lesson I have returned home with and am very eager to share.

Those waves lapping at the shore, the eagle-eyed search for shells and stones, the clambering over rocks, dodging waves and sifting through drift wood piles for the perfect walking stick are January memory treasures that are quite quickly receding in that vast memory vault in my head. But for some reason, the clarion call, at the – dare I admit – quite early hour of eleven o’clock in the morning, is still baby fresh in my mind:

It’s Pimms O’clock, Ladies! Positions on the deck, if you please!

It’s a funny brain, I know, that wants to make a holiday treat even better for you, but this is what I have tried to do. At my age saving a few calories here and there can be significant…

If there are a few of you on the deck, aim to make a litre jug of Pimms.

60 mLs of Pimms

90 mLs of Lavender’s Green Lemon, Ginger and Manuka Honey Concentrate

sparkling mineral water (preferably antipodes)

1 Lebanese cucumber, thinly sliced lengthways

1 red plum, cut into segments

1 white peach, cut into segments

1 lemon finely sliced into small triangles

strawberries or raspberries to taste

ice cubes

Cut the fruit and the cucumber and place in the jug. Add a handful of ice, and then the Pimms, the Lemon, Ginger and Manuka Honey Concentrate and then fill the jug with sparkling water. Give a good stir and then pour into fancy cocktail glasses. Sit, toast the day, toast to friendship and chat away…

It’s a good idea to have some nibbles to go with your Pimms. I like to serve plain rice crackers with a strong mature cheddar and a touch of Lavender’s Green famous Roast Lemon Chutney…

P.S. The recipe for just one glass of Pimms:

30 mLs of Pimms

30 mLs of Lavender’s Green Lemon, Ginger and Manuka Honey Concentrate

sparkling water to fill the glass (try antipodes)

fruit and cucumber as before.

Enjoy recreating that summer feeling and may your 2012 be full of the blessings of friendship!
With special thanks to Libby and Corinne for the lesson in Pimms making and the joy of friendship.
Just as a further tip. Don’t leave unfinished glasses around your teenagers. The note that was left for me, at the foot of a half full glass (the one on the left in the photo), when I got home from the shops today, said: “That’s very nice! From Noo”

Simple, everyday uses for all of our products – email us and we will send you many more tips and recipes on our special “How to Use” cards for each product.

Lemon Curd or Lime Curd

• Add a dollop to your Greek style yoghurt and serve with breakfast
• Drizzled on meringues with cream and berries
• Mixed with equal quantities of mascarpone or whipped cream and serve in pastry case, topped with grated chocolate, berries or meringue

Preserved Lemons

Traditionally only the skins are used, while the flesh is discarded.
• Finely dice and mix through creamy mashed potatoes
• Slice and dice to use in stuffing for turkey, lamb or chicken
• Dice and fork through basmati rice or couscous

Lemon Cordial or Lime Cordial

• Serve with sparkling water (we prefer antipodes for its purity and soft bubbles) to create a lemon/lime spritzer
• Mix neat with vodka, gin, brandy or tequila, with tonic or soda
• Add to your favourite lager and watch the cricket or tennis on the lawn
• Make a slushy for the kids by double concentrating the solution with water, freeze for about two hours and then break up the mixture with a fork and refreeze. Repeat until it resembles a slurpee and enjoy on a boiling hot day in the shade with your favourite child

Roast Lemon Chutney

• As an accompaniment to butter chicken curry
• Fabulous served with roast beef, cold meats and sausages
• Serve with crostini and a creamy camembert or vintage cheddar and pour yourself a chardonnay
• For a dead easy but sophisticated dinner, take one chicken breast per person, almost cut in half horizontally and slather cream cheese and Roast Lemon Chutney in the cavity. Wrap breast with streaky bacon and roast in a 160C oven for 20-25 minutes

Lemon Mustard

• Add to mashed potatoes when you add milk/cream and butter
• Slather roasted or barbequed meat with Lemon Mustard while it rests
• Make a sandwich spread by adding to aioli or mayonnaise – particularly when making a ham or cheese sandwich
• Add to a cheese sauce – yum!

Lemon & Lavender Jelly

• Smother your pikelet or scone or toast with Lemon & Lavender Jelly, plus a dollop of cream
• Toss pan-fried and then thinly sliced Duck breast with a large tablespoon of the jelly and mix with juices from the meat – perfect! Serve on the side also.
• Serve as accompaniment to roast pork, lamb, turkey or venison – its tartness cuts the richness of the roasted meats.

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