Strawberry-rosé ice lollies
Makes: 6-8, depending on the size of your lolly mould
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole and Toby Scott
Strawberry-rosé ice lollies
Makes: 6-8, depending on the size of your lolly mould
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
120Kcal
Fat
0gr
Saturates
0gr
Carbs
20gr
Sugars
20gr
Fibre
0gr
Protein
0gr
Salt
0gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 100g caster sugar
- 1 x 227g pack strawberries, hulled and roughly chopped
- 300ml fruity rosé wine (we used a Zinfandel rosé)
Step by step
Get ahead
Make at least 6-8 hours ahead, or the day before eating; the ice lollies will keep in the freezer for up to 1 month.
- Heat the sugar with 100ml water in a small pan, stirring until the sugar has dissolved. Cool to room temperature (this will only take about 10 minutes).
- Blend the sugar syrup with the strawberries until puréed, then strain through a fine sieve to remove the seeds. Mix in the rosé wine.
-
Pour into the lolly moulds. If your lolly mould will hold the sticks in place centrally, add the sticks now, otherwise freeze for about 2 hours until partially frozen before inserting the sticks in the centre of each lolly.TipSummer-ripe strawberries accentuate the fruitiness of the rosé wine in these grown-up ice lollies. You will need lolly moulds and sticks.
- Freeze for a further 4-6 hours or until completely frozen.
- To unmould, briefly run the upturned lolly mould under hot water to loosen the ice lollies from the moulds, and enjoy immediately.
Chef quote
The perfect post-barbecue pudding
