Are you looking for a more chilled-out way to enjoy your favourite tipple?
Well, you’re in luck because the boffins over at UK-based food box company Gousto have come up with two boozy ice block recipes that are the perfect thing tor keep you chilled as you self-isolate!
Senior recipe developer Jordan Moore has given us his top tips for the perfects ice block ‘Pop Tail’ so, read on!
Gin & Tonic With Basil, Lime & Strawberry
Let’s face it, ice lollies aren’t just for kids. These G&T inspired lollies have a dash of something a little stronger, perfect after a long week. This sharp and tangy ice block has the taste of G&T and also has the sweetness of strawberry, the tartness of lime and herby notes from the basil.
Ingredients (makes around 4, depending on size of moulds)
- 25g sugar
- 16g strawberries
- 2 limes
- 4 basil leaves
- 100ml gin
- 2 cans of tonic
- Boil a small amount of water in your kettle. Put the sugar into a jug with a splash of boiled water and stir until the sugar is dissolved.
- Slice the strawberries length ways, cut one of the limes in half and squeeze the juice into the sugar water. Cut the other lime into slices.
- Add the gin and the tonic to the jug as well. Give everything a good stir.
- Pop a basil leaf in to each mould, along with some strawberry slices and a couple of lime slices
- Fill the moulds right to the brim and push a stick in each
- Freeze overnight
Jordan says: If you add a dash of something boozy to your lollies, keep in mind that too much will stop the lollies from freezing solid, resulting in a slush (not necessarily a bad thing, but not what we’re aiming for here). Alcohol has a higher freezing point than fruit juice so always err on the side of caution when pouring your shot(s) of gin for these lollies.
Vegan Pina Colada
After all of this is over, we’re looking forward to sun, sea, and piña coladas. In the meantime, whip up your own vacation-inspired ice blocks, featuring pineapple, coconut rum and coconut milk, to make the perfect vegan treat?
Ingredients (makes around 8 depending on size of moulds)
- 250g pineapple
- 100ml coconut rum (make them virgin by leaving this out)
- 50ml agave nectar
- 400ml can coconut milk
- Cut the pineapple and add 200g of it to your blender, along with the coconut rum, agave nectar, and coconut milk. Blitz everything until it’s as smooth as possible.
- Pour the mixture through a sieve to remove any fibres or bits that haven’t been blended
- Slice the remaining 50g of pineapple chunks so they are thinner. Add these to your ice lolly moulds.
- Top the moulds with the blended mixture and pop a lolly stick in each one
- Freeze overnight and enjoy!
Jordan says: Depending on the ingredients you use in your lollies, they can take between 6-8 hours to freeze. Why not level up these vegan lollies before serving? De-moulding and dipping them into melted dark chocolate and sprinkling with toasted flaked coconut for the ultimate weekend indulgence.
DIY ice block mould?
A great way to reuse plastic yoghurt pots is to wash them out to be used as ice lolly moulds, or use a muffin tin or ice block tray. Simply pour your mixture into the trays, add a stick and freeze as you would normally.
Continuing the boozy theme, you might want to pour your unfrozen lolly mixture into shot glasses before you freeze.
You could even freeze the whole lot in a loaf tin, add sticks and slice into individual lollies.
No sticks? Think again…
Try using a teaspoon, paper straw, metal straw or even an old chopstick you have lying around (just be sure to supervise little ones if there are any sharp points or edges).
Worried about drips?
Cut a small slit in the bottom of an upturned paper cupcake case to catch any drips from your melting lolly.
Can’t finish all of your treats? Don’t throw them away!
Homemade lollies are best eaten as soon as they are frozen, but you can wrap them in baking parchment and freeze in a ziplock bag (this will help avoid freezer burn).