These easy-to-make alcoholic ice lollies are guaranteed to put you in a weekend mood, with white rum and creamy coconut...
- 450g fresh pineapple chunks
- 4 tbsp Malibu
- zest and juice ½ lemon
- 2 tbsp icing sugar
- 100ml coconut cream, plus 2 tbsp extra for dipping
- 2 tbsp desiccated coconut
MethodAdd the Malibu, 2 tbsp lemon juice zest, icing sugar and coconut cream and whizz again to combine. Taste the mixture – it should be sweet and sharp. Add more lemon juice or icing sugar if needed. Divide between the lolly moulds and freeze for 1 hr until thick enough to hold a lolly stick upright. Push a lolly stick most of the way into each mould and freeze for another 6-8 hrs until solid.
- 20 apricots (approx 750g), peeled, halved and stoned
- 100g clear honey
- 50g golden caster sugar
- 1 tsp ground cardamom
- 75g pistachios, finely chopped
- Put the apricots in a blender and process until smooth. Pour the mixture through a fine mesh strainer, measuring out 500ml of purée. Add the honey, sugar, 100ml water and the cardamom, and mix together until smooth and evenly combined.
- Divide the mixture between the 10 cavities of your ice lolly mould (see below for where to buy). Put the mould in the freezer and chill for 30-45 mins or until just starting to freeze. Insert the lolly sticks and leave to freeze for at least 4 hrs or until frozen solid.
- To remove the lollies, dip the mould in hot water for a few seconds, then carefully remove the lollies, dipping each into the chopped pistachios to serve.
- 1l dry cider
- 2 tsp lemon juice
- 100ml apple juice
- 150g pack blackberries
- 1 tbsp Crème de Cassis
- 4 tbsp caster sugar
- Put the blackberries, in a small pan with 2 tbsp caster sugar and 50ml water. Simmer gently for 10 mins until the blackberries have softened and collapsed. Pour through a sieve into a jug, pressing all the juices out of the berries with the back of a spoon. Stir in the cassis. Divide the blackberry syrup between the lolly moulds and put in the freezer.
- Meanwhile, put the cider in a pan over a medium heat and bubble for 5-10 mins until the cider has reduced to 425ml. Add 2 tbsp caster sugar and stir to dissolve. Add the apple juice and lemon juice then stir and leave to cool. Once cooled pour into the lolly moulds leaving 1/2 cm at the top for the lollies to expand as they freeze. Return to the freezer for 1 hr until the mixture is solid enough to hold a lolly stick upright. Push each stick 3/4 of the way into the mixture and freeze for another 6-8 hrs until completely solid.
- To unmould the lollies, dip the mould in hot water for 10 seconds and pull firmly on the lolly sticks to remove. Either serve immediately or wrap individually in baking parchment and store in the freezer in airtight freezer bags. The lollies are best served as soon as possible but they will keep in the freezer for up to 1 week.
- 400ml can coconut milk
- juice 7-8 limes (you need 150ml), zest of 2
- 140g golden caster sugar
- 140g vanilla bean paste
- 100g sweetened desiccated coconut
- Put the coconut milk, lime juice, half the zest, the sugar and vanilla bean paste in a large bowl, and mix together until smooth and well combined. Divide the mixture between the 10 cavities of your ice lolly mould and insert a stick into the middle of each (this mixture is thicker than the other lollies, so the stick can go in straight away). Freeze for at least 4 hrs or until frozen solid.
- Put the desiccated coconut in a small dry pan over a medium heat and cook, stirring regularly, until lightly toasted. Tip onto a plate and mix with the remaining zest.
- To remove the lollies, dip the mould in hot water for a few seconds, then carefully remove the lollies. Dip each lolly into the coconut mixture to serve.