Ingredients
30 g caster sugar
30 ml water
250 g strawberries, hulled & cut in half
juice of 1 medium orange (approx 40 ml)
30 ml water
250 g strawberries, hulled & cut in half
juice of 1 medium orange (approx 40 ml)
Method
- Put the sugar and water into a saucepan and boil until syrupy (about 3 minutes).
- Allow to cool.
- Puree the strawberries with an electric hand blender and combine with the cooled syrup and orange juice, and then pour this mixture into the ice lolly moulds.
- Freeze until solid.
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