Pimm's Ice Lolly
Makes 12 Lollies
The Ice Lolly as we call them in Britain was created in California in the early 20th Century where it is called and an Ice pop. British coastal holidays have now become synonymous with having ice lollies or ice-cream served in a cone with a flake in the top while you walk along the promenade or the pier, usually in the rain!
This is a fun and delicious way to re-experience your childhood memories. Feel free to flavour the lolly however you wish, with herbs, fruits and even alcohol.
For this recipe, ice lolly moulds are required. They don’t have to be in a rocket shape, but these can be found online.
- Layer 1
- Warm all ingredients until sugar dissolves.
- Layer 2
- Bring water, sugar, lemon juice & rind and ginger to the boil.
- Add Pimms after cooled.
- Layer 3
- Blend cucumber and pass through sieve, keep the juice.
- Add lemon juice and sugar.
- Add gin last.
- For the strawberry puree: Place the strawberries, water and sugar in a small saucepan. Warm the ingredients until the sugar dissolves.
- For the Pimms layer – bring the water, lemon juice & rind and ginger to the boil. Allow to cool fully, then add the Pimms.
- For the final layer blend the cucumber and pass it through a sieve, keeping the juice and discarding the pulp. Add the lemon juice and sugar to the cucumber juice.
- Start the lolly with the strawberry puree, fill the moulds up by ¼ and freeze for an hour. This needs to be well frozen or the puree will bleed into the next layer.
- Next fill mould up 2/4 with the Pimms; place in the freezer and after 45m remove and insert an ice lolly stick (kebab sticks also work well).
- Push the stick so it just goes into the Strawberry layer, place back in the freezer.
- Once frozen fill the remaining ¼ with the cucumber and freeze.
- To remove from the lollies from the moulds, hold them by the stick and dip them into a tub of warm water (not hot) for a couple of seconds.
- You should then be able to easily remove the mould from the ice lolly.