Frozen Cocktail Lollies & Fresh Flower Ice Cubes

"Spring and summer – sunshine, garden parties, ice cold drinks and ice lollies. I know, I know, the British summer can be just a little temperamental, but that shouldn’t stop us from enjoying this time of the year and even if the weather misbehaves, the best parties usually end up in the kitchen anyway."

But back to the joys of summer… Ice lollies are just one of those things that I simply don’t ever think about unless it really is warm and sunny. When it is though, I don’t think you can beat the ones that are fresh and fruity. Unless, of course, you add something extra, perhaps something like a little fizz, that makes these rather more elegant than your standard ice lolly.

Today, I’m sharing two stunning (adult only) ice lollies: The first, in fizzy raspberry and pink champagne and the second in a refreshing minty mojito. Tangy fruit and fresh colours combined with a grown up taste make these perfect for a summer party and are certain to wow and refresh your guests.

I’m also sharing something that will make your normal cocktails (or even just water or clear soft drinks) sing with the addition of the most beautiful fresh flower ice cubes. The flowers I’ve used are completely edible so be careful of just raiding your own garden – you don’t want to make your guests ill. I’ve shared my source below.

Bear in mind as well, I’ve not specified exact ml or grams as the amount will depend upon how many ice lollies you are planning to make and the size of the moulds.

For the ice lollies:

Let’s get to the lollies first and divide the moulds into two flavours. Raspberry and champagne for one half, and mojito for the other. For one half of the moulds fill about 1/3 with fresh raspberries and top with the sugar syrup.

Finely chop a slice of lime for each of the other half of the lolly moulds, transfer into the moulds. Top with a fresh mint leaf and cover to 1/3 of the mould with sugar syrup.

Now leave the fruit to soak for about an hour.

Once soaked, top up the raspberries with the champagne until the mould is full.

Fill the lime and mint mould with rum until half full and then top the remaining half with soda water.

Now carefully transfer the moulds to the freezer.

For the ice cubes:

As mentioned in the ingredients list, use distilled water or water that has been boiled and left to cool. This ensures that your ice cubes will be clear.

Place a flower (or 2-3 if they’re really tiny) into each part of the ice cube tray.

Fill with water until half full.

Place into the freezer for two – three hours.

Take the tray out of the freezer and top with water until completely full.

Return to the freezer for a further few hours or until completely frozen.

The ice cubes will look beautiful in any drink and give your party just an extra special touch.

To remove the lollies and ice cubes, just warm them slightly with your hands and then enjoy. Cheers!

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