Pimm's Cup ice lollies

Pimm's Cup ice lollies

Total: 12 hr 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / piece: 50 kcal
, Carbohydrate: 8 g


8 pieces


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

Ginger ale syrup

3dl Ginger Ale
2tbsp sugar
2tbsp lemon juice
2tbsp Pimm’s Pimm's

Ice lollies

½tbsp peppermint, finely chopped
4 strawberries, sliced
1 mini cucumber, thinly sliced
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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.

Good to know
Shelf life: Keep the ice lollies in the freezer for approx. 1 week.

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