Lime & coconut ice lollies
Fresh lime juice cuts through creamy coconut milk in these grown-up iced treats - top with toasted desiccated coconut for a finishing touch
Pimm’s ice lollies
- Preparation and cooking time
- Prep:
- plus 4 hrs freezing
- Easy
- Makes 10 x 80ml lollies
Skip to ingredients
- 500g strawberrieshulled and halved lengthways
- 10 mint leaves
- 75ml Pimm’s
- 200ml lemonade
- 100g golden caster sugar
- 20 thin slices of cucumbercut into quarters
Nutrition: per lolly
- kcal78
- fat0glow
- saturates0g
- carbs14g
- sugars14g
- fibre1g
- protein1g
- salt0g
Method
step 1
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.
step 2
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.
step 3
To remove the ice lollies, dip the mould in hot water for a few seconds, then carefully remove the lollies to serve.
