300 g of strawberries, hulled
75 ml of tequila
1 lime, zest and juice
12 basil leaves
25 ml of stock syrup
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.