Making homemade ice lollies
What can be more inviting for both adults and children, young or old, than enjoying some refreshing ice lollies? Better still, when you know they’re homemade and full of good ingredients? Children love to help making ice lollies, so when they are skulking around looking for something to do, set them the task of making an ice lolly (fruity ones are very popular)! It might be an idea to give them a little guidance otherwise you might find yourself with some weird and wonderful concoctions! The house cleaning experts, MOLLY MAID, have some adult recipe ideas to get you started!
The core essentials:
- Plenty of ice lolly moulds
- Cling film
- Fresh ingredients
Iced coffee and cream ice lollies
- 500ml cold strong coffee
- 175ml double cream plus a little extra for the bottom of the moulds to finish with a white tip
- sugar to taste
- Set aside 1/3 cup of cream and sweeten it with a little sugar. Stir until completely dissolved.
- Pour a little of the cream into the bottom of each mould, just about 1/4 to 1/2 inch high.
- Freeze the mould until the cream is solid (about an hour).
- Mix the coffee, more cream and sugar (to taste) in a glass measuring cup and stir until the sugar is dissolved. Measure according to the number of lollies you wish to make.
- When chilled, pour coffee mixture into each mould filling to the top.
- Cover the top with foil, and insert the sticks. Freeze until solid.
Papaya Breeze Poptail ice lollies
- 1 medium, ripe papaya
- Rose wine or white wine of your choice
- Peel the papaya, and cut it in half lengthwise. Scoop out all the seeds, and any pith with a spoon. Give it a rough chop.
- Puree the fruit in a blender or food processor.
- Mix about 1 1/2 cups puree with an equal amount of rose. Stir well to combine.
- Pour the mixture into your lolly mould and cover the top of the mould with foil, flattening out the top with your hands so you can see the outline of each mould.
- Insert a stick into the centre of each mould.
- Freeze until solid, 4 -5 hours, or overnight. Alcohol freezes at a lower temperature than water, so don’t be tempted to go over the top with rose when making ice lollies.
Mojito ice lollies
- 500ml water
- 155g granulated sugar
- 20g fresh mint leaves plus 20 extra leaves
- 200ml freshly squeezed lime juice (from 5-6 limes)
- 4 tbsp white rum
- 10 extra thin lime slices
- Put the water and sugar in a small saucepan and bring to the boil. Remove the pan from the heat and drop in the 20g of mint leaves. Cover with a lid, refrigerate and steep for a few hours or overnight.
- Strain the syrup through a fine sieve, squeezing any juice from the mint leaves back into the pan.
- Finely chop 10 of the 20 extra mint leaves and add them to the syrup with the lime juice and rum and mix well.
- It should taste quite sharp.
- Drop a slice of lime into each ice-lolly mould along with a mint leaf.
- Fill the moulds, insert the sticks and freeze overnight.
Strawberries and cream ice lollies
- 110g plus 2 tbsp granulated sugar
- 125ml water
- 450g strawberries, rinsed, hulled and cut in half
- 2 tbsp freshly squeezed lemon juice
- 40ml double cream
- Put 110g of sugar and the water in a small saucepan and bring to a simmer until the sugar has dissolved.
- Put the strawberries, sugar syrup and lemon juice in a food processor and purée.
- Stir the two tablespoons of sugar into the cream.
- Divide the cream between your ice-lolly moulds (about one tablespoon of cream each), then pour the strawberry mixture on top. Insert the lolly sticks and freeze.
You could add a little red wine to the mixture for a twist or even some sweet sherry for an added something different!