Equipment
* optional
Ingredients
Lolly Base
- 400 g fresh strawberries, washed and hulled
- 50 g caster sugar
- 50 ml water
- 10 g fresh basil, leaves only
- 45 ml gin
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Combine the hulled strawberries, caster sugar, and water in a bowl. Let sit for 10 minutes to draw out the natural juices and soften the fruit.
Transfer the strawberry mixture to a blender. Add the fresh basil leaves, gin, and lemon juice. Blend on high until completely smooth.
Pass the puree through a fine mesh strainer into a jug to remove the strawberry seeds and basil flecks. This creates a highly refined, velvety texture, though it can be skipped for a more rustic lolly.
Pour the smooth mixture evenly into the ice lolly molds. Leave about 5mm (1/4 inch) of space at the top of each mold to allow the liquid to expand as it freezes.
Insert the wooden sticks and place the molds securely in the freezer. Freeze at -18°C/0°F for at least 6 hours, or until completely solid.
Chef's Notes
- Alcohol fundamentally alters the freezing point of water. Maintaining a strict ratio of roughly 1 part 40 percent ABV spirit to 10 parts non-alcoholic liquid ensures the lollies freeze firmly rather than turning into a permanent slush.
- To effortlessly release the ice lollies from their molds without breaking the sticks, briefly submerge the outside of the mold in warm (not hot) water for 10 to 15 seconds.
- London Dry gin pairs exceptionally well with basil due to its juniper-forward and botanical profile, but a cucumber or rose-infused gin will also yield beautifully complex results.
- Sugar is crucial for texture in frozen desserts. If substituting the caster sugar, ensure you use a liquid sweetener or simple syrup in an equivalent amount to prevent the ice lolly from becoming an impenetrable block of ice.
Storage
Freezer: 3 months — Keep tightly wrapped or in an airtight container to prevent freezer burn.
