Sweet Pear & Ginger Ice Lolly Recipe
- Serves: Makes 8-10
- Preparation time: 25 minutes + freezing time
Method
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
- 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.
- 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.
- 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.
- Remove the pan from the heat and add the lemon juice. Allow the pears and syrup to cool for a few minutes.
- 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.
- 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
Nutrition
N/A
Puree
N/AFinger Food
N/A
