Home made strawberry milk lollies

These full-flavoured, creamy lollies are the perfect way to cool down on a hot day. All that’s missing is the walk to the corner shop to get one. They’re lovely to make with children, and only need two ingredients. 

Makes 6 small lollies 

Takes 15 minutes + cooling + freezing

350g ripe strawberries, trimmed, hulled and roughly chopped (300g when prepared)

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200g condensed milk (not the half fat type)

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1 Have 6 lolly moulds (each about 85ml capacity) ready, plus 6 lolly sticks. Put the strawberries into a medium saucepan with 6 tbsp water. Put the lid on, bring to the boil and cook for 3 minutes until the berries are very soft and surrounded in pink syrup. Cool a little. 

2 Using a stick blender and a tall jug, blend the strawberries until totally smooth. Let cool. (If you’re in a hurry, let the strawberry mix cool in a shallow dish before returning to the jug).

3 Add the condensed milk to the jug. Draw the blender up very slowly from the bottom of the jug, then plunge it up and down several times to thicken and aerate the creamy mix. It will be about the thickness of natural yogurt when it’s ready. 

4 Divide the mix between the lolly moulds, pop a stick into each lolly, then freeze until solid. To remove the lollies from the moulds, dip them into a mug of warm water for a few moments.

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Jane’s tips

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This recipe uses 200g condensed milk, about the closest you can measure to half a can of condensed milk – which always seems to come in the rather peculiar size of 397g! Scrape what’s left into a sealable tub and keep it in the fridge for another recipe, or make

12 lollies and double the strawberries to use it all up. 

No moulds? Just freeze the mixture in a small freezer-proof tub for about 4 hours, forking it through to break up any crystals half way through freezing.​

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Credits: Jane Hornby, adapted from a recipe created for Waitrose Food magazine. 

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