£10 MEALS FOR UNDER

It’s all eyes on Centre Court today for the summer tournament we just couldn’t live without.

Come rain or shine, it’s the perfect excuse to celebrate in style with this duece-y (sorry!) alcoholic treat. Thanks to Ice Kitchen for sharing the joy. For more fantastic cocktail lolly ideas, check out their new book, Poptails, £12.99.

You’ll need:

● 250ml water

● 100g granulated sugar

● 15g torn mint leaves

● 150g sliced strawberries

● 60g thinly sliced apple

● 60g orange, peeled and thinly sliced

● 60g thinly sliced cucumber

● 60ml freshly squeezed lemon juice (from about 1-2 lemons)

● 120ml Pimm’s

● For the garnish (optional):

● Mint leaf for each

Method:

1. Put the water and half the sugar in a small saucepan and bring to the boil. Take off the heat, drop in the mint leaves and steep for an hour, or longer.

2. Meanwhile, put the strawberries, and apple, or orange and cucumber slices in a bowl and stir in the rest of the sugar, the lemon juice and the Pimm’s. Leave to soften for 30 minutes or more.

3. Strain the syrup in to the fruit and Pimm’s mixture, squeezing the mint leaves with your hands to extract the juices.

4. Pour the mixture into moulds, making sure you divide the fruit pieces evenly and leaving a little space at the top. If you like, drop in a mint leaf.

5. Freeze until slushy, 60-90 minutes, then insert the sticks and freeze until solid, at least five hours or overnight.