- 500g/1lb 2oz strawberries, hulled and cut into pieces
- 8 large mint leaves
- 50ml/2fl oz Pimm’s
- 250ml/9fl oz lemonade
- 100g/4oz caster sugar
Measure out the lemonade and allow to go flat.
Put the strawberries and the mint leaves in a blender and whiz to a purée. Sieve to remove all the pips.
Add the lemonade, the Pimm’s and the sugar to the smooth strawberry purée. Stir until the sugar has dissolved, then transfer to a jug.
Pour the mixture into the ice lolly moulds and freeze overnight.
If using a lolly mould without a lid, freeze for an initial hour before inserting a stick. Foil placed over the top will give the lolly sticks more support.
To serve, wrap the mould in a warm tea-towel until the lolly has loosened.
Eat.