Rose Eton mess lollies

As we hang on to summer, this Rose Eton mess lollies recipe from Belvoir Farm offer a refreshing respite from the sun – packed with a wine punch!

Rose Eton mess lollies

Rose Eton mess lollies

Refreshing and packed with a rose punch

Course Dessert, Snack
Cuisine American, british, French
Keyword ice cream, ice lolly, rose
Prep Time 5 minutes
Servings 6
Author Belvoir Farm


  • 225 ml double cream
  • 100 g white chocolate
  • 2 meringue nests crumbled
  • 350 g raspberries
  • 50 ml Belvoir Farm Elderflower & Rose Cordial 


  1. Mix the raspberries, Belvoir Farm Elderflower & Rose Cordial and sugar, then leave to sit for 30 minutes until juicy.

  2. Whip the cream until it just holds soft peaks. Stir through the strawberry mixture, then spoon into six 100ml (3½fl oz) lolly moulds, pressing the mixture down to avoid air holes. Insert the lolly sticks as directed and freeze until solid, preferably overnight.

  3. To serve, melt the chocolate in a heatproof bowl set over a pan of simmering water. Remove the lollies from the moulds and dip the ends into the melted chocolate. Coat the dipped ends in the crushed meringue and serve.