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Back to July

Serves 8


Qty Ingredients
250g Strawberries, hulled and halved
100ml Water
1 tbsp Lemon juice
2 Summer berries tea bags
300ml Milk
397g Condensed Milk
2 tsp Arrowroot or cornflour
Pinch of salt


  • Bring the water to the boil and allow the tea to steep for 3 minutes. Remove the tea bags and add 200g of the strawberries, reserving the other 50g for later. Finely chop the remaining strawberries.
  • Cook the strawberries and lemon juice till the berries go soft over a medium heat. Pour some of the liquid in a small bowl and add the cornflour. Give it a stir then add it to the strawberry mixture.
  • Cook for 3-4 minutes or until the mixture goes thick. Once thickened allow to cool slightly.
  • Mix the condensed milk and milk together in bowl. Add the slightly cool strawberry mixture and whisk together. Pour this mixture into a measuring jug and allow to cool fully in the fridge. Once the mixture is cold, it will look like thick strawberry yoghurt.
  • Pour some of the mixture into 8 push up pop containers. Add some of the diced strawberries. Repeat. Garnish the top with some more diced berries. Allow to freeze overnight.
  • Note: The push up pop containers can be found at cake decorating stores. They are also known as cake push up pop containers.

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