Categories
 15Mins Prep Time |
 Mins Cook Time |
 Skill Level |
people
Ingredients
- 400 grams Ripe strawberries
- 2 tablespoons Caster Sugar
- 2 tablespoons Lemon
- 4 tablespoons Elderflower cordial juice
- 200 millilitres Prosecco
- 50 millilitres Milk
- 200 millilitres Plain yogurt
Cooking Instructions
- Whizz the strawberries in a food processor with the caster sugar, elderflower and lemon juice, milk and yogurt. 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.
- 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.
- 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.