Saturday Magazine - 24.08.2019

SATURDAY MAGAZINE 59

Pear, prosecco & rosemary lollies

Ice lollies for grown-ups! These refreshing, sophisticated

treats are perfect for parties on balmy summer evenings.

MAKES 10 x 90ml

lollies

You’ll need:

★ 10 x 90ml

ice-lolly moulds

and sticks

★ 150g

strawberries,

hulled and

halved

★ 150g

raspberries

★ 400g full-fat

natural yoghurt

★ 1 tbsp clear

honey

★ 100g milk

chocolate,

melted

1. Put 300ml cold water in a pan
   with the sugar and rosemary. Bring
   to a gentle simmer and cook for 4-5
   minutes, then take off the heat and
   remove the rosemary sprigs.


2. Peel and core the pears. Cut the
   flesh into 2cm cubes and put them
   into the rosemary syrup. Return the
   saucepan to a low heat, cover and
   simmer the pears until tender, about
   10-12 minutes.


3. Remove from the heat and let the
   pears sit for a few minutes, to cool
   slightly. Tip the pears and syrup into
   a blender, add the lemon juice, and
   blitz until smooth (or simply blitz
   everything in the saucepan with a
   stick blender).

MAKES 10 x 100ml lollies

You’ll need:

★ 300ml water

★ 10 x 100ml ice-lolly

moulds and sticks

★ 25g sugar

★ 3-4 rosemary

sprigs

★ 3 pears (around

185g each), around

500g peeled

weight

★ 50ml freshly

squeezed

lemon

juice

★ 200-250ml

prosecco

1. Make a berry purée by putting
   the strawberries and raspberries in
   a blender and blitzing to a smooth,
   thick paste. Set aside.


2. Sweeten the yoghurt by mixing it
   with the honey in a bowl. To make
   the lollies, alternate teaspoons of
   the purée and the yoghurt mix in
   the lolly moulds, until each is full.
   Place in the freezer until the lollies
   are part frozen then insert sticks
   into the moulds and freeze upright
   for at least four hours, or overnight,
   until firm.


3. Remove from the freezer, dip
   the moulds in hot water, gently
   pull out the lollies, then quickly
   drizzle with the melted chocolate.
   Serve immediately.

Summer fruit swirl lollies

Perfect for kids as they’re not full of refined

sugar, you can happily hand these out

worry-free when the sun is shining.

4. Pour the mixture into a large jug
   and stir through enough prosecco
   to bring the volume to one litre. It
   will bubble a little, but be patient
   and the bubbles will soon dissipate.
   Pour the mixture into the lolly
   moulds, but not right to the top as
   the mixture will expand on freezing.
   Put in the freezer for an hour or
   so and, just as the lollies begin to
   set, insert the sticks and freeze
   them overnight, until they are
   completely firm.


5. To serve, take the lollies out of
   the freezer and dip the moulds
   briefly in some hot water until you
   can gently pull out the lollies from
   the moulds.

Rosemary

gives these lollies

an aromatic edge,

but any other

woody herb – like

sage or thyme –

would be just as

delicious.