|2||large pineapples — peeled|
|15 ml||lemon juice|
|6||strawberries — chopped|
|10 g||fresh basil|
|1 x 700 ml||sparkling wine, or sparkling grape or apple juice|
Keep 8-10 ice lolly moulds and ice cream sticks on hand.
Cut the pineapples (core included) into chunks.
Pulse with the lemon juice in the bowl of a food processor until pulped. Divide
among the ice lolly moulds and freeze for 2-3 hours. Insert an ice cream stick into
each and freeze overnight.
Put the strawberries in the bottom of 8-10 glasses.
Julienne the cucumber(s) with a veg peeler and add to the glasses. Put a basil
leaf and lolly in each glass. Fill with sparkling wine or juice. The lolly will
melt into the drink.