Strawberry Prosecco Ice Lollies Recipes

Steps:

• Toss 1 pint quartered strawberries and 1 tablespoon sugar in a bowl and let sit 30 minutes. Divide the strawberries among 4 wine glasses or champagne flutes. Add 1 scoop of vanilla ice cream to each. Fill with chilled prosecco.

Steps:

• Put 150ml water and the sugar in a large saucepan and heat gently until the sugar has completely dissolved. Add the strawberries, bring to the boil, then bubble for 5 mins without stirring, until the fruit has softened and the liquid is red, fragrant and syrupy.
• Strain the hot syrup through a sieve into a large jug (be careful not to push the strawberries through the sieve as the jelly will become cloudy), then leave to cool for a few mins. Discard the cooked strawberries. While the syrup is cooling, soak the gelatine in a bowl of cold water. When soft, squeeze the excess water from the gelatine sheets and stir into the syrup until completely melted.
• Divide the extra strawberries between 6 x 200-250ml Champagne flutes or stemmed glasses. Open the Prosecco, mix it briefly with the strawberry syrup, then pour into the glasses over the strawberries. Chill overnight, then serve.

Steps:

• Toss the strawberries with the sugar and let sit for 30 minutes.
• Place 1 scoop vanilla ice cream each of 4 large wine glasses. Divide the strawberries between the 4 glasses. Fill each glass with prosecco. Serve with a spoon and a straw.
• Woohoo!!
• June - Why We Love: Strawberries

Steps:

• Tip the strawberries into a blender, food processor or smoothie-maker and blitz to a purée. Add the yogurt and blitz again to combine. Taste for sweetness and add as much sugar or honey as needed - this will depend on the ripeness of the fruit as well as your personal taste.
• Divide the mixture evenly between the holes of a six-hole ice lolly mould - they should be filled to the brim. Insert the lolly sticks and freeze for 4 hrs or until solid. Will keep frozen for up to a month.

Steps:

• 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.