Strawberry & Prosecco ice lollies
- Katy Gilhooly
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Makes 8 x 80ml lollies
Easy
Prep: 15 mins
, plus freezing, no cook
A star rating of 4.5 out of 5.2 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
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)
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Nutrition: per serving
-
kcal60
-
fat0.1g
low
-
saturates0g
-
carbs11g
-
sugars11g
-
fibre1g
-
protein0.5g
-
salt0g
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Method
-
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.
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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