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Milky mini strawberry lollies
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Makes: 6 lollies
365g pack No.1 Strawberries, hulled
and roughly chopped
200g Essential Condensed Milk
1 Have 6 lolly moulds ready for filling, plus 6 wooden lolly sticks. Put the strawberries in a medium saucepan with 6 tbsp water. Cover, bring to the boil and cook for 3 minutes, until the strawberries are very soft and surrounded by pink syrup. Using a stick blender and tall jug, blend until totally smooth. Set aside to cool (if you’re in a hurry, let the mixture cool in a shallow dish before returning it to the jug).
2 Add the condensed milk. Blend, drawing the blender up very slowly from the bottom of the jug, then plunging it up and down several times to thicken and aerate the mixture. It will be about the thickness of natural yogurt when ready.
3 Divide the mixture between the lolly moulds, pop a stick into each one, then freeze until solid (about 3 hours). To remove the lollies from the moulds, dip into a mug of warm water for a few moments to loosen the edges.
No lolly moulds?
Simply freeze this mixture in a small freezerproof tub (around 500ml) for about 4 hours, forking it through after 2 hours, for a delicious strawberry ice.
Typical values per serving: