Ingredients

300 g of strawberries, hulled

75 ml of tequila

1 lime, zest and juice 

12 basil leaves

25 ml of stock syrup

Method

Place the strawberries and tequila in a blender and blend until smooth. 

Add the lime zest and basil leaves and pulse until they are chopped up but not completely blitzed.

Add the sugar syrup and lime juice, you can add more or less how you like it, just remember the flavour will be lesser once frozen. 

Transfer to the lolly moulds and place in the freezer to set, ideally overnight.