Soak up the sun with these refreshing recipes (Picture: The Bottle Club)
Thankfully, the weather looks like it’s finally on our side.
With these warm and sunny days, we are craving something cool and refreshing.
And what better way to satisfy that need than with some boozy ice lollies.
A mix of novelty and something stronger, these ice lolly recipes from The Bottle Club are easy to make and taste delicious.
Perfect for barbecues, birthday parties, or just as a weekend tipple, these flavourful treats will help you soak up the sun and bask in the glow of summer.
Gin and tonic ice lolly with basil, lime and strawberry
- 100ml Gordon’s Peach Gin
- 25g sugar
- 16g strawberries
- 2 limes
- 4 basil leaves
- 2 cans of Fever-Tree Mediterranean Tonic
- Boil a small amount of water in a kettle. Put the sugar into a jug with a splash of boiled water and stir until the sugar is dissolved.
- Slice the strawberries lengthways, 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 and give everything a good stir.
- Pop a basil leaf into each mould, along with some strawberry and lime slices.
- Fill the moulds right to the brim and push a stick in each.
- Freeze overnight.
Watermelon, raspberry vodka & kiwi ice lolly
- 300g watermelon
- 30 raspberries
- 100 ml Tiptree English Raspberry Vodka Liqueur
- 2 kiwis
- A splash of lemonade
- Cut the watermelon up and put the chunks of watermelon flesh into a food processor. Blend along with 100 ml of vodka
- Strain the blended watermelon mixture through a sieve into a jug or bowl.
- Place about five raspberries at the bottom of each lolly mould, you need about 1cm of space at the top of the mould, so push the raspberries down.
- Pour the watermelon and vodka blend into the mould and pop it in the freezer for an hour, or until the watermelon juice is part frozen but not totally solid.
- While they’re freezing, remove the skin from the kiwis and dice up the flesh.
- Add the diced kiwi fruit to the top of the mould, press them down so it’s packed in. Top with your lemonade or clear juice.
- Put a stick in each mould and pop them back in the freezer until fully frozen.
Vegan pina colada ice lolly
- 250g pineapple
- 100ml Mahiki Coconut Rum Liqueur
- 50ml agave nectar
- 400ml can coconut milk
- Cut the pineapple and add 200g to your blender along with the coconut rum, agave nectar, and coconut milk. Blend until as smooth as possible.
- Pour the mixture through a sieve to remove any 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!
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