120 ml (4 fl oz) gin
500 ml (17 fl oz) apple and elderflower juice
Juice of 1 lime
1 small cucumber
Thinly sliced lengthways 8 mint leaves
With a hint of elderflower and cool cucumber, this pop is made for long, hot summer nights spent in a garden.
In a jug, mix the gin, apple and elderflower juice and lime juice. Place 1–2 strips of cucumber in each popsicle mould and add a mint leaf to each. Divide the mixture between the moulds, place the lid on the tray and freeze for 30 minutes before sliding in the popsicle sticks. Freeze for a further 12–14 hours, until solid.
500 g (1 lb 2 oz) seedless watermelon, cut into chunks
1 bunch mint, tough stems removed, reserving 8 leaves to serve
50 ml (13⁄4 fl oz) coconut blossom syrup
1 lime, plus 8 peel strips
100 ml (31⁄2 fl oz) white rum
Nothing says summertime quite like watermelon and mojitos, so this one is a no-brainer.
In a blender or food processor, blitz the watermelon, mint, coconut blossom syrup and the flesh of the lime until smooth. Pour into a jug and mix in the rum. Divide the mixture between the popsicle moulds, place the lid on the tray and freeze for 30 minutes. Then add the lime peel and reserved mint leaves to each pop, followed by the sticks, and freeze for a further 12–14 hours, until solid.
100 ml (31⁄2 fl oz) elderflower liqueur
150 ml (5 fl oz) rosé
60 ml (2 fl oz) light agave syrup
250 ml (81⁄2 fl oz) sparkling mineral water
8 strawberries, hulled and sliced in 3
Gentle, elegant, floral and sparkly.
Mix the elderflower liqueur, rosé, agave syrup and water in a jug. Pour into the popsicle moulds. Slide 3 strawberry slices into each mould. Place the lid on the tray, and slide the popsicle sticks into the lid slots. Freeze for 12–14 hours, until solid.