Strawberry orangeade rockets

Makes 12

Preparation time:  15 minutes
Cooking time: 5 minutes
Freezing time: overnight

1 orange
2 lemons
100g (4oz) caster sugar
300ml (1/2 pint) water
225g (8oz) strawberries, hulled

1      Pare the coloured rind from the orange and lemons with a swivel bladed vegetable peeler. Halve the fruits and squeeze the juice. Add the rind to a saucepan with the sugar and water. Heat until the sugar has dissolved then simmer for 5 minutes. Leave to cool then stir in the fruit juices and strain the syrup.

2      Purée the strawberries in a liquidiser with 2 tablespoons of the syrup then sieve. Pour into the base of the lolly moulds and freeze for about 30 minutes until solid.

3      Press the lolly sticks into frozen berry base. Pour the orangeade into the lolly moulds and freeze until solid.

4      When ready to serve, dip lolly moulds briefly in warm water then lift out of moulds and serve.