lemon syrup:

1/2 cup lemon juice (3-4 lemons)
1/2 cup sugar

  • combine in small saucepan and bring to a simmer
  • stir to dissolve all sugar then remove from heat and cool to room temperature

pimm’s cup:

2 cups water
1 cup Pimm’s
2/3 cup lemon syrup
1/2 cup ginger beer
1/4 cup gin
1/4 tsp. salt

  • combine ingredients and freeze in a plastic bag or ice cream maker

source: https://cooking.nytimes.com/recipes/1024473-frozen-pimms-cup