THE Bank Holiday weekend is set to be a scorcher, so get ready by putting your refreshments on ice now.
With Alcohol Anything Is Popsicle, a new book by Jassy Davis, is full of mouthwatering recipes to turn the humble ice lolly into a grown-up treat. From boozy tipples to a breakfast ice pop, we choose six of our favourite frozen offerings to tempt your taste buds.
TO make ice lollies, you need a large bowl, a spoon and a mould to freeze them in.
For plenty of recipes, this is all the equipment you will need. But a few extras can help:
Makes 500ml
YOU NEED:
METHOD: Tip the sugar into a saucepan and pour in the water. Put the pan on a medium-high heat and bring to the boil, without stirring.
Once the liquid is boiling, set a timer for two minutes. After two minutes, take the pan off the heat and leave to cool. Transfer to a clean jar or tub, seal and keep in the fridge for up to a month.
Makes eight-ten
YOU NEED:
METHOD: Line a baking tray with baking paper. Slice the watermelon into triangular pieces 2-3cm thick.
Insert a small, sharp knife into the rind in the middle of each wedge to create a little opening. Insert a stick into each opening, then put the watermelon slices on the tray.
Slide into the freezer and freeze overnight.
Wrap the watermelon pops in baking paper and store them in a freezer-proof tub.
These pops are best eaten within one week of making.
Pour a measure of ice-cold vodka into tumblers and place a watermelon pop in each glass to serve.
Makes eight-ten
YOU NEED:
METHOD: Pour the tonic water into a jug and leave it for one to two hours to go slightly flat.
Thinly slice the lemon and lime halves plus a small chunk of cucumber, then add a few slices of each to the moulds.
Stir the simple syrup, lime or lemon juice and gin into the tonic water.
Pour the mixture into moulds and freeze for two to three hours until slushy and semi-frozen.
Insert sticks and freeze overnight until solid.
Makes ten
YOU NEED:
METHOD: Hull the strawberries and tip into a blender. Add the grenadine syrup and half the lime juice. Blitz to make a smooth puree.
Spoon the mixture into moulds and freeze for two to three hours, until slushy and semi-frozen.
Pour the remaining lime juice into a jug. Add the orange juice, simple syrup and tequila and stir well. Pour the orange and tequila mixture into the moulds on top of the strawberry mix. Insert sticks into the lollies and freeze overnight until solid.
Makes ten
YOU NEED:
METHOD: If using strawberries, hull them then slice thinly or chop roughly. Spoon the Greek yogurt into a mixing bowl, then add the milk and honey.
Whisk together until smooth and combined. Stir in the berries. Spoon the mixture into the moulds, leaving a small gap at the top of each mould – around 2cm.
Sprinkle the granola evenly over each mould or put it all at one end.
Insert a stick into each mould and freeze overnight until solid.
Makes eight
YOU NEED:
METHOD: Halve the avocados, scoop out the stones and scoop the flesh into a blender. If the coconut milk is in a can, give it a really good shake, then measure 250ml and add it to the blender.
Add the maple or agave syrup, lime juice, rum and a pinch of sea salt. Blitz until smooth and combined. If the mixture seems a bit thick, add some or all of the water and blitz again. Spoon the mix into moulds, add sticks and freeze overnight.
Makes eight
YOU NEED:
METHOD: Pour the milk into a saucepan then add the sugar and cocoa powder, if using it.
Whisk until combined, then place the pan on a medium heat and bring to a gentle boil. Keep your eye on it – don’t let it boil over. When the milk is just boiling, turn down the heat and simmer for two minutes, stirring. Pour the hot milk into a heatproof jug and set aside for one to two hours to cool.
Stir the Baileys into the cooled milk. Pour mix into moulds and freeze for two to three hours until semi-frozen. Add the sticks, then freeze overnight.
