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Strawberry & Prosecco ice pops

Strawberry & Prosecco ice lollies

A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • , 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

  • Easily doubled
  • Freezable (best served within a week)
  • Gluten-free
  • Vegetarian
Nutrition: per serving
low infat0.1g


  • 400g ripe strawberries , stalks removed
  • 2 tbsp caster sugar
  • 4 tsp elderflower cordial
  • 2 tsp lemon juice
  • 200ml prosecco , chilled
  • 7g tub freeze-dried strawberries (optional)


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2015


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A star rating of 4.5 out of 5.2 ratings

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