Boozy ice lollies can be an effective and delightful reward for adults who want to cool down and enjoy an alcoholic treat. Alcohol does not freeze so making them without know-how can prove difficult. So how exactly can you make your favourite tipple into a delicious ice lolly? Express Food brings you a few recipes to try this week.

Rhubarb Gin Ice Lollies

Ingredients:

  • 1 part Slingsby Rhubarb Gin
  • 4 parts Fentimans Rose Lemonade
  • 1 tbsp agave syrup
  • Fresh raspberries

Method:

In a jug, mix Slingsby Rhubarb Gin with Fentimans Rose Lemonade and squeeze into the mixture 1 tbsp of agave syrup.

Add two fresh raspberries into each ice lolly mould and divide the mixture between each.

Freeze for one to two hours until semi-frozen and then push the sticks into place.

Leave in the freezer until fully set and enjoy.

Top tip: As tempting as it is, please do not be too heavy with the gin as your lollies will not set.

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Mojito ice lollies

Ingredients:

  • 125g (4oz) caster sugar
  • 450ml (15 fl oz (¾ pint)) water
  • Stalks and half the leaves of three mint sprigs
  • Finely grated zest and juice of four limes
  • 75ml (3 fl oz) white rum – try Tiki Lovers White Rum
  • A few reserved mint leaves.

Method:

Heat the caster sugar and water in a small pan stirring until the sugar dissolves.

Off the heat, add in the stalks, the finely grated zest of four limes and half the leaves from three mint sprigs, keeping the remaining leaves for later.

Cool and strain the mixture into a jug, discarding the mint and zest.

Then mix in the lime juice and white rum.

Divide the mixture into ice lolly moulds, making sure to leave a little extra room at the top for it to expand when frozen.

Put the reserved mint leaves into each mould and then cover with the mould lid and insert sticks.

Freeze until solid and to serve simply remove from the freezer around 10 to 15 minutes before lifting the lollies out.

Pimms Ice Lollies

Ingredients:

  • 125ml (4 fl oz) Pimms 
  • 100g (3 ½oz) caster sugar
  • The stalks and half the leaves of two mint sprigs
  • 5cm (2in) cucumber, thinly sliced
  • Four strawberries, chopped
  • 40ml lemonade
  • A few reserved mint leaves.

Method:

In a medium pan, heat the Pimm’s, caster sugar, stalks, half the leaves of two mint sprigs, the cucumber and chopped strawberries and stir until the sugar has dissolved.

Strain the mixture into a jug and discard the mint, cucumber and strawberries.

Add 450ml of clear lemonade and divide the mixture into ice lolly moulds, making sure not to fill the moulds completely.

Press a few reserved mint leaves, chopped strawberries and thinly sliced cucumber pieces into each mould before covering with the mould lid and inserting sticks/

Freeze the lollies until frozen and then enjoy.

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Aperol Spritz Ice Lollies

Ingredients:

  • Four tbsp of caster sugar
  • 375ml water
  • Juice of one orange, making 100ml of orange juice
  • 75ml Aperol 
  • 50ml Prosecco

Method:

In a small pan, gently heat the caster sugar, Aperol, Prosecco, juice from one orange and water until the sugar dissolves.

Pour into the moulds and to decorate you can add in slices of orange or curls of orange peel.

Freeze until completely frozen.

Berry Daiquiri Ice Lollies

Ingredients:

  • 150g (5oz) frozen berries, plus extra kept whole
  • 125g (4oz) icing sugar
  • Juice of 3 limes
  • 50ml (2 fl oz) white rum – Try Fortnum’s London White Rum
  • 350ml water

Method:

Blend all ingredients except for the extra berries together using a blender.

Divide the mixture between ice lolly moulds making sure not to fill them completely/

Press a few frozen berries into each moult and cover with the mould lid.

Insert sticks into each mould and freeze until completely solid.

Cider ice lollies

For those who are not fans of cocktails, a cider ice lolly might be more to your liking.

Ingredients:

  • 300ml cider
  • 80ml apple juice
  • Fresh or frozen blackberries

Method:

Begin by mixing the cider and apple juice together.

Place three or four frozen blackberries into each of the ice lolly moulds before pouring the cider and apple juice mixture into the moulds.

Place the moulds in the freezer and let set for around eight hours.

This recipe will always work with your favourite beer mixed with lemonade.

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