Ingredients:
20ml (1 cup) young japanese knotweed shoots, washed and cut into 1cm pieces of young knotweed shoots
500ml (2 cups) boiling water
200g (1 cup) raw cane sugar
500ml (2 cups), heaped, strawberries, hulled and cut into 1cm pieces
freshly-squeezed lemon juice and grated lemon zest (optional)
Method:
Combine the knotweed shoots and boiling water in a pan. Bring to a simmer and cook for 5 minutes.
Take off the heat, pass through a colander. Reserved the liquid and the cooked shoots, setting both aside to cool.
Combine the cooked knotweed shoots, strawberries, lemon zest and juice in a jug. Blend to a puree with a hand blender, adding just enough of the knotweed cooking liquid to make blending easier.
If you would like some texture to your ice lollies leave some of the strawberries and knotweed chunky (ie don't blend until smooth).
Pour the resultant mixture into ice lolly moulds, Cover, add the sticks and freeze over night until set.
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