Pimm’s and Strawberry Ice Lollies

Pimms Lolly by vine10 x 80ml lollies

  • 500g/1lb 2oz strawberries, hulled and cut into pieces
  • 8 large mint leaves
  • 50ml/2fl oz Pimm’s
  • 250ml/9fl oz lemonade
  • 100g/4oz caster sugar

Measure out the lemonade and allow to go flat.

Put the strawberries and the mint leaves in a blender and whiz to a purée. Sieve to remove all the pips.

Add the lemonade, the Pimm’s and the sugar to the smooth strawberry purée. Stir until the sugar has dissolved, then transfer to a jug.

Pour the mixture into the ice lolly moulds and freeze overnight.

If using a lolly mould without a lid, freeze for an initial hour before inserting a stick. Foil placed over the top will give the lolly sticks more support.

To serve, wrap the mould in a warm tea-towel until the lolly has loosened.

Eat.