by Andrew Soddy, Executive Head Chef at L'Horizon Beach Hotel & Spa
I am Andrew Soddy, Executive Head Chef at L'Horizon Beach Hotel & Spa.
Strawberries in July bring back memories of picking them in the strawberry fields when I was a young boy. By the time I finished picking them I would have eaten half of the basket.
We will be serving a Wimbledon inspired afternoon tea from 10th July to celebrate the finals, including Jersey strawberry Eton mess served in a mini milk churn with Jersey cream, centre court carrot cake, cucumber sandwiches and Pimm's lolly pops. It's the perfect way to get match ready.
- 120ml Pimm's
- 360ml lemonade
- Small bunch mint, smallest leaves picked
- 18 cucumber slices, halved
- 1 small orange, thinly sliced and each slice cut into quarters
- 100g strawberries, hulled and halved or larger onces sliced
Mix the Pimm's and lemonade in a measuring jug. Divide the Pimm's and lemonade between the ice lolly moulds to fill each about half to two-thirds full.
Add 3-4 small mit leaves to each one, along with cucumber and fruit pieces so there is enough to go down the lenght of the lolly and not just float on the top.
Put the lids on the lollies and put in the freezer overnight. Dip briefly in hot water and remove from the moulds to eat.
TOP TIP: Make sure there is some space between the top of the ice lolly mixture and the lid as the mixture will expand slightly as it freezes.
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