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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 74 kcal
- Protein
- 1 g
- Carbohydrates
- 14 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 12 g
- Sodium
- 1 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 110 mg
- Calcium
- 14 mg
- Iron
- 0.3 mg
- Magnesium
- 10 mg
- Phosphorus
- 17 mg
- Zinc
- 0.1 mg
- Vitamin A
- 5 mcg
- Vitamin C
- 40 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.3 mg
- Folate
- 18 mcg
- Water
- 78 g
- Alcohol
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Lollies are mushy and will not freeze completely solid
Cause: Alcohol content is too high, lowering the freezing point excessively
Fix: Blend the slushy mixture with ice to serve immediately as a frozen cocktail
Prevention: Measure the gin accurately and do not exceed the stated ratio; alcohol should remain under 10 percent of the total volume
Wooden sticks fall to the side or will not stay straight
Cause: Mixture is too thin to support the sticks immediately upon pouring
Fix: Realign the sticks once the mixture is semi-frozen after about 90 minutes
Prevention: Freeze the filled molds for 1 hour until slightly slushy before inserting the sticks
Cultural Context
While the ice lolly was famously invented by accident in 1905 by an 11-year-old boy in San Francisco, modern culinary interpretations have elevated this nostalgic childhood treat globally. Incorporating botanical spirits like gin alongside fresh, aromatic herbs transforms the humble ice lolly into a sophisticated, palate-cleansing adult confection perfect for summer garden parties.
