Pimm’s ice lollies
By Edd Kimber
A splash of fruity Pimm’s turns these refreshing strawberry, cucumber and mint lollies into a grown-up treat
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Prep:15 mins
plus 4 hrs freezing - Easy
Nutrition per serving
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kcal 78
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fat 0g
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saturates 0g
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carbs 14g
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sugars 14g
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fibre 1g
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protein 1g
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salt 0g
Ingredients
- 500g strawberries, hulled and halved lengthways
- 10 mint leaves
- 75ml Pimm’s
- 200ml lemonade
- 100g golden caster sugar
- 20 thin slices of cucumber, cut into quarters
Tip
Want to make a big batch?If you want to make more than 10 lollies but only have one mould, remove the lollies, wrap them individually in cling film and store them in an airtight container in the freezer. They will keep for up to one month, but are best eaten within two weeks.
You can find ice lolly moulds and wooden lollipop sticks at most large supermarkets. For unusual-shaped moulds and sticks, try lakeland.co.uk or amazon.co.uk.
Method
Put the strawberries and mint leaves in a blender and process until smooth. Pour the strawberry mixture through a fine mesh strainer to remove the seeds. Add the Pimm’s, lemonade and sugar, stirring together until combined and the sugar is dissolved.
Divide the cucumber pieces between a 10 x 80ml ice lolly mould (see below for where to buy) and pour over the strawberry mixture, dividing equally between the cavities. Put the mould in the freezer and chill for 30-45 mins or until just starting to freeze. Insert lolly sticks (see below for where to buy) and leave to freeze for at least 4 hrs or until frozen solid.
To remove the ice lollies, dip the mould in hot water for a few seconds, then carefully remove the lollies to serve.
