You can serve the same mixture in bowls to adults and older children. The quantities given here are for 24 ice-lollies.
Ice-lolly sticks, generously proportioned ice-lolly moulds, 250g of granulated sugar, 500g of strawberries (thoroughly washed and hulled), a large mint leaf, 150ml of bottled water, the juice of half a lemon.
Heat the sugar in the water until it has dissolved. Leave it to reach room temperature and then refrigerate this syrup until you need it. It keeps for at least a week. Blend 400ml of syrup with the strawberries, mint leaf and lemon juice. Pour the mixture immediately into ice-lolly moulds and insert the sticks. Freeze them and serve them as soon as you get them out of the freezer.