Strawberry & Prosecco ice pops

Strawberry & Prosecco ice lollies

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Prep: 15 mins , plus freezing, no cook

Easy

Makes 8 x 80ml lollies
These zingy frozen cocktail lollies are the perfect way to start any party, with sparkling wine, fresh fruit and elderflower cordial

Nutrition and extra info

  • best served within a week
  • Easily doubled
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal60
  • fat0.1g
  • saturates0g
  • carbs11g
  • sugars11g
  • fibre1g
  • protein0.5g
  • salt0g
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Ingredients

  • 400g ripe strawberries, stalks removed
  • 2 tbsp caster sugar
  • 4 tsp elderflower cordial
  • 2 tsp lemon juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 200ml prosecco, chilled
    Prosecco

    Prosecco

    proh-sekk-oh

    Bubbling Prosecco is now one of the UK’s most popular alcoholic drinks. Not all varieties…

  • 7g tub freeze-dried strawberries (optional)

Method

  1. Whizz the strawberries in a food processor with the caster sugar, elderflower and lemon juice. Pass through sieve into a jug and stir in the prosecco. Pour into the lolly moulds leaving a 1/2 cm gap at the top to allow for expansion. Sprinkle the freeze-dried strawberries over the base if using.

  2. Put the lollies in the freezer for 1 hr until the mixture is solid enough to support a lolly stick. Push a lolly stick 3/4 of the way into each lolly mould and freeze for another 6-8 hrs until solid.

  3. To serve, pull each lolly out of the mould by the stick. If it doesn’t come free dip the mould in hot water for 10 secs and try again. Alcoholic lollies melt quickly so serve straight away with a bowl or paper napkin to catch any drips. To keep unmoulded lollies in the freezer, wrap each lolly in baking parchment and store in individual airtight freezer bags. Homemade lollies are best eaten within 1 week.

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