Mother and Baby

Sweet Pear & Ginger Ice Lolly Recipe

  • Serves: Makes 8-10
  • Preparation time: 25 minutes + freezing time


Pear and ginger are a classic pairing and this lolly will be really refreshing. The ginger will help if you're suffering with pregnancy morning sickness

  1. Put the water, sugar and ginger in a wide saucepan and bring to a simmer. Simmer for 3 minutes, then remove the pan from the heat and allow the syrup to cool for a few minutes.
  2. Pour the syrup through a fine sieve, pressing down hard on the pieces of ginger with the back of a spoon to extract all the juices. You can leave some ginger pieces in for a stronger ginger taste.
  3. Peel, core and chop the pears, then put them immediately in the syrup so that they don’t turn brown. Cover the pan and simmer until tender – about 10 minutes.
  4. Remove the pan from the heat and add the lemon juice. Allow the pears and syrup to cool for a few minutes.
  5. Put the cooled pears and syrup in a food processor and lightly blend to a puree. Stir in the cream or creme fraiche, if using.
  6. Pour the mixture into your ice-lolly moulds, leaving 5mm at the top to allow the mixture to expand when it freezes. Insert the lolly sticks and freeze.

This recipe is from Ice Kitchen: 50 Ice Lolly Recipes by Cesar and Nadia Roden (Quadrille, £12.99). Photography by Adam Slama

50 Lolly Recipes





Finger Food

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