Hey! Jude’s Pear, Prosecco and Rosemary Lollies, Ice Pops That Tame a Heatwave

Fresh from Jude’s Ice Cream barn in Twyford, Hampshire (UK)

Lollies for the grown-ups!

These beauties are refreshing, rather sophisticated treats to enjoy in the heat of the sun. So when the weather forecast looks promising, whip up a batch and pop them in your freezer. Rosemary gives these fancy pops an aromatic edge, but any woody herb would be just as delicious –experi ment with sage or thyme to see which hits the spot for you.

300ml (½ pint) cold water

25g (1oz) granulated sugar

3–4 rosemary sprigs

3 pears (about 185g/6½ oz each)–about 500g (1lb 2oz) peeled weight

50ml (2fl oz) freshly squeezed lemon juice

200 – 250ml (7–9fl oz) prosecco

10 x 100ml (3½fl oz) lolly moulds and sticks

Put the water, sugar and rosemary in a saucepan and bring to a gentle simmer. Cook for 4–5 minutes before removing from the heat and picking out the rosemary sprigs.

Peel and core the pears. Cut the flesh into 2cm (¾in) cubes and put them into the rosemary syrup.

Return the saucepan to a low heat, cover and simmer the pears until tender, about 10–12 minutes.

Remove from the heat and allow the pears to sit for a few minutes, cooling slightly.

Tip the pears and syrup into a blender, add the lemon juice and blitz until smooth (or simply blitz

everything in the saucepan with a stick blender).

Pour the mixture into a large jug and stir through the prosecco to make up the volume to 1 litre (1¾ pints). It will bubble a little, but be patient and the bubbles will dissipate. Stir to combine. Pour the mixture into the lolly moulds, but don’t fill them right to the top as the mixture will expand on freezing. Put in the freezer for an hour or so and just as the lollies begin to set, insert the lollysticks and freeze overnight until firm.

To serve, remove the lollies from the freezer, dip the moulds briefly in hot water, then gently pull the lollies out of the moulds and serve straight away.