Sweetcorn, fennel and chilli salsa
From the Field Kitchen
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30 Minutes
-
Serves 2
15 Minutes
Serves 10
What you'll need…
- 225g Chopped strawberries
- 2 Teaspoons thyme leaves and stems
- 600ml Fresh-cloudy lemonade
The method
1
In a large bowl mash the strawberries and thyme together until it forms a pulp and the thyme is well incorporated.
2
Stir in the lemonade and divide the mixture between 10 ice lolly moulds. Leave to chill in the freezer for around 6 hours. Enjoy!
Recipe from Women's day kitchen.
