We’ve already had two days of summer in the UK and apparently there’s more to come! Easter weekend is set to be a time of sunshine, frolics and fun. Juliet Lawrence Wilson has been busy in the kitchen so have a go at her delicious, refreshing and zingy ice lolly recipes. With a naughty shot of alcohol they’re definitely adults only!
When making ice lollies bear you need to get the correct ratio of sugar to liquid to give the lolly a good taste and texture. Alcohol softens the ice slightly and if you put too much in it won’t freeze properly. Some experimentation is required but these recipes work for us.
All recipes make four ice lollies, using regular moulds.
Lemon and Mint Zinger
- 80 ml freshly squeezed lemon juice
- 4 teaspoons lemon curd
- 80 ml water
- 4 sprigs of mint
- 30 ml Gin
Place a sprig of mint in each lolly mould. Mix together all the other ingredients and check for taste. The liquid should be tart yet sweeter than you’d normally like it. Add more lemon juice or lemon curd if necessary. Pour liquid into the moulds and freeze.
The high alcohol content in this recipe means you need less sugar. You can also make this with Pimms and lemonade in the same quantities, freezing small pieces of cucumber mint and strawberries in the moulds.
- 80 ml Blackcurrant Gin
- 120 ml tonic water
Mix both ingredients together and freeze in the lolly moulds.
Paradise on Ice
The Paradise cocktails certainly hails from yesteryear (the 80s) but sophistication and ice lollies rarely mix!
- 150 ml orange juice
- 20 ml Gin
- 10 ml Apricot Brandy
- 20 ml lime juice
Mix ingredients together and freeze in the moulds.