According to the official Wimbledon website, 320,000 glasses of Pimm’s, 110,000 pints of draught beer and lager and 29,000 bottles of champagne are drunk every year! We have been posting about Wimbledon, little bit of the history, the food and of course – strawberries. But the posts would not be complete without a few boozy recipes to enjoy!
Champagne and strawberries is a great combo and requires no effort – perfect! However, if you want to upgrade y0ur drinks game, we have a few simple suggestions for you.
This cooling drink originates in Venice (just like the wonderful Bellini). It can be served as a palette cleanser, aperitif or just a drink with nibbles or even afternoon tea. The name is derived from a Venetian word meaning ‘to loosen’ – and was served as a digestive after a big meal. Traditionally, it is made with softened lemon sorbet and chilled Prosecco, whisked together. We are using strawberries to celebrate the season. The consistency should be light, frothy with a velvety mouth feel. Use 500g of strawberry sorbet (left at room temperature for 20 minutes to soften), 500g chilled Prosecco and a shot or two of vodka for an added kick! Quickly blend all the ingredients and serve.
You can also try making a strawberry and wine slushy! Simply blend 200g frozen strawberries and 350g rose wine (you can also try red wine, for a more intense flavour). If you feel the drink isn’t sweet enough, add a squeeze of honey or maple syrup and enjoy.
If it is a flavoured spirit you are after – make this strawberry and herb gin. For this, fill a jar with strawberries, add a few basil leaves and a sprig of rosemary, then pour over plain gin. Leave to infuse for a couple of weeks, strain and use! This is great in cocktails, such as a martini or even gin and tonic with a twist.