Strawberry and Prosecco Lollies


Strawberry and Prosecco Lollies


400g ripe strawberries, stalks removed
2 tbsp caster sugar
4 tsp elderflower cordial
2 tsp lemon juice
200ml Prosecco, chilled


Blend the strawberries in a food processor with the caster sugar, elderflower and lemon juice. Pass the pure through a 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.

Place the lollies in the freezer for two hours until the ice is solid enough to push a lolly stick 3/4 of the way into each lolly mould and freeze for at least another 6-8 hrs until solid – it is best to leave them over night.

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.

Products Used

KitchenCraft Set of 8 Deluxe Lolly Makers
KitchenCraft Stainless Steel Strawberry Huller / Corer
KitchenCraft 4 Piece Measuring Spoon Set
MasterClass Stainless Steel 20cm Conical Sieve / Chinois
Colourworks 3 Piece Red Acrylic Measuring Jug Set