Summer lollies with a twist

The summer means everyone can sit back and enjoy the warmer weather and these lollies are the perfect accompaniment. All three recipes contain alcohol so these are for adults only.

Recipe 1

jerryjamesstone.com

Summer Flower Champagne Popsicles

INGREDIENTS

¼ of cup water

¾ of cup sugar

1 Bottle of Champagne

1 ounce edible flowers

  1. Chill the champagne first so you don’t lose the bubbles. Simply place it in a bucket of ice for about 45 minutes prior to opening.
  2. Combine 1/4 cup of water and 3/4 cup of sugar in a small sauce pan, and warm it over a medium heat until the sugar has dissolved then remove from heat.
  3. Let the syrup cool slightly and then add in the bottle of champagne, and mix.
  4. Divide the edible flowers amongst the ice lolly moulds, being sure to not over fill them. Too many and the popsicles will break when you remove them.
  5. Measure out the champagne syrup. You should have about 3 1/2 cups; add some water if you’re a bit short. Divide the syrup between different popsicles. Add the sticks, moving the flowers around so they are somewhat evenly dispersed.
  6. Freeze the pops for at least 10 hours before serving. To remove the pops, dip the mould in lukewarm water for about 5 seconds and then give the sticks a little wiggle to dislodge.

Enjoy!

 

Recipe 2

marlameridith.com

Baileys Poptail

INGREDIENTS

½ cup of Heavy Cream

1 ½ cups of 2% Milk

3 tablespoons of Instant Coffee

2 tablespoons of Whole Cane Sugar

½ teaspoon of pure Vanilla Extract

Pinch of Sea Salt

2 ounces Baileys Irish Cream

You will also need Popsicle Moulds & Sticks

  1. Bring all ingredients (excluding Baileys) to a simmer in a saucepan. Stir, and remove from heat when well combined. Transfer to a container & place in the fridge for about 1 hour or until cool.
  2. Remove from fridge & mix in the Baileys Irish Cream.
  3. Pour the mixture into the moulds. Add the stick. Freeze overnight.
  4. To remove the pops, dip the mould in lukewarm water for about 5 seconds and then give the sticks a little wiggle to dislodge.

Enjoy!

 

Recipe 3

bbcgoodfood.com

Pimm’s ice lollies

INGREDIENTS

500g strawberries, hulled and halved lengthways

10 mint leaves

75ml Pimm’s

200ml lemonade

100g golden caster sugar

20 thin slices of cucumber, cut into quarters

  1. Put the strawberries and mint leaves in a blender and process until smooth. Pour the strawberry mixture through a fine mesh strainer to remove the seeds. Add the Pimm’s, lemonade and sugar, stirring together until combined and the sugar has dissolved.
  2. Divide small cucumber pieces between the ice lolly moulds and pour over the strawberry mixture, dividing equally between the cavities. Put the mould in the freezer and chill for 30-45 mins or until just starting to freeze. Insert lolly sticks and leave to freeze for at least 4 hrs or until frozen solid.
  3. To remove the pops, dip the mould in lukewarm water for about 5 seconds and then give the sticks a little wiggle to dislodge.

Enjoy!

 

For more inspiration check out our Pinterest board filled with other delicious recipes.

About the Author Benjamin Reid

Benjamin Reid is the managing director of Happy Kitchens. Originally from Hayling Island in Hampshire, Benjamin did most of his growing up in Italy and has spent a lot of time travelling to Barcelona where he picked up his keen eye for kitchen design.

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