Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Ginger ale syrup
Ice lollies
Utensils
8 ice lolly moulds (each approx. 75 ml) and 8 ice lolly sticks
How it's done
Ginger ale syrup
Bring the ginger ale and sugar to the boil in a pan, simmer for approx. 2 mins. until the sugar has dissolved. Add the lemon juice and Pimm's, leave to cool, pour through a sieve into a measuring cup.
Ice lollies
Mix the mint in with the syrup, pour into the ice lolly moulds. Arrange the strawberry and cucumber slices on top. Freeze the ice lollies for approx. 12 hrs., inserting the ice lolly sticks after approx. 2 hrs.
| Shelf life: | Keep the ice lollies in the freezer for approx. 1 week. |
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