Pimms Iced Rockets



Layer 1
  • 115g Strawberry puree
  • 50ml Water
  • 10g Sugar
  • Layer 2
  • 350ml Water
  • 130g Sugar
  • ½ Lemon [juice]
  • ½ Lemon [rind]
  • 25g Root ringer
  • 110ml Pimms
  • Layer 3
  • 1 Cucumber
  • Pinch Vitamin C powder or 1 tsp Lemon juice
  • 12g Sugar
  • 50 ml Hendricks Gin

    Pimms Iced Rocket Lollies

    Serves 12


    1. For layer 1, warm all ingredients together until the sugar dissolves.
    2. For layer 2, bring the water, sugar, lemon juice, lemon rind and ginger to the boil.
    3. Add the Pimms after this mixture has cooled.
    4. For layer 3,blend the cucumber and pass through a sieve, keep the juice. Add the lemon juice and sugar. Finally, add the gin.
    5. Start filling the lolly moulds with the strawberry purée, fill the moulds up by ¼ and freeze for an hour. The purée needs to be well frozen or it will bleed into the next layer.
    6. Then fill the next two quartersof the mould with the Pimms mixture; place in the freezer and after 45 minutes remove and insert an ice lolly stick [kebab sticks also work well].
    7. Push the stick so it just goes into the strawberry layer, place back in the freezer.
    8. Once frozen,fill the remaining ¼ with the cucumber mixture and freeze.
    9. Remove 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.