New cocktail-inspired treats to enjoy this stay-home weekend are putting paid to the idea that ice lollies are just for kids.
These boozy recipes invite grown-ups to rustle up their own versions and enjoy the likes of a G&T on a stick without anyone knowing they’re having an alcoholic tipple – although seeing ice lollies on a rainy day could raise a few eyebrows but who cares.
We’ve included a range of indulgent DIY ideas, including a vegan cocktail, to enjoy during the coronavirus lockdown as well as a non-alcoholic ice lolly which you can make if the kids feel left out.
The first three recipes below are from food box company Gousto and come accompanied by tips on how to make them which mean that even if you haven’t any moulds or lolly sticks you need not worry as there are enterprising ways to get around that.
In addition, we’ve added to the list some other boozy ideas plus a few non-alcoholic ones to give you a total of 10 drink options to suit all tastes.
As you get raiding your booze cupboards, do remember that using too much alcohol will prevent the lollies from freezing solid.
Gin & Tonic Ice Lolly with basil, lime and strawberry
Described as sharp and tangy, this lolly also has the sweetness from the strawberry and herby notes from the basil to offset the alcohol and tartness of lime. The following will make around four lollies, depending on the size of the moulds.
2 cans of tonic
4 basil leaves
Put the sugar into a jug with a splash of boiled water and stir until the sugar is dissolved
Slice trawberries length-ways, 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
Add a basil leaf in to each mould, along with some strawberry slices and a couple of lime slices
Fill the moulds right to the brim and push a stick in each. Freeze overnight
Vegan Pina Colada Ice Lolly
You might be in lockdown but this little treat will transport you to the sunshine isles and you’ll be conjuring up yourown holiday setting. This should make around eight lollies, again depending on mould-size.
100ml coconut rum
50ml agave nectar
400ml can coconut milk
Cut the pineapple and add 200g of it to your blender, along with the coconut rum, agave nectar, and coconut milk and blitz until it’s as smooth as possible
Sieve the mixture to remove any fibres or bits that haven’t been blended
Slice the remaining 50g of pineapple chunks so make them thinner and add these to your ice lolly moulds
Top the moulds with the blended mixture and pop a lolly stick in each then freeze overnight. This can take between six and eight hours. If you want an extra-indulgent treat, you could de-mould these and dip them into melted dark vegan chocolate and a sprinkling of toasted flaked coconut which would well with the recipe.
Watermelon, Raspberry & Kiwi Mocktail Ice Lolly
This alcohol-free version could be a good one for children as it gets some fruit into them and watermelon – as the name uggest – is around 92% water so is a refreshing choice and will freeze quickly This should make five or six lollies.
A big splash of lemonade or a clear juice such as grapefruit
Cut up the watermelon. You won’t need the rind for this recipe, but no need to throw it away – chop it up and use it in slaws, salads or stir fry.
Blend the chunks of watermelon flesh in a food processor and strain through a sieve into a jug or bowl
Add around five raspberries to the bottom of each mould, pushing down to leave 1cm of space at the top
Pour the watermelon juice into the mould, still leaving the space at the top and freeze for an hour, or just until the watermelon juice is part-frozen
While they’re in the freezer, remove the kiwi skin – which could be used later in a smoothie
Dice the kiwi flesh and add to the the top of the mould; press it down to pack it in and top up with the lemonade or clear juice (over the sink to avoid mess) then add the sticks and return them back to the freezer until fully frozen
Here are some ideas, from Gousto’s senior recipe developer Jordan Moore, on utilising what you have in the house before you start.
No lolly moulds? Simply wash out and reuse plastic yoghurt pots, shot glasses or even try a muffin tray – just pour in your mixture, add a stick and freeze it.
Another alternative is to freeze the whole lot in a loaf tin, adding sticks and later slicing into individual lollies.
No lolly sticks? Improvise with a teaspoon, straw – of metal or even paper – or a chopstick!
Drips and leftovers – a slit in the bottom of an upturned cupcake case will catch drips from a melting lolly while uneaten ones can be wrapped up in baking parchment and re-frozen inside a ziplock bag – which will help avoid freezer burn.
Other DIY cocktail ideas
If you’re not in the mood for ice lollies but are looking for something new, then you might like to know that the makers of Tequila Rose have also come up with some DIY cocktail ideas making the most of its strawberry cream liqueur while – for the non-drinkers – Eisberg has some featuring its alcohol-free wine.
Tequila Rose, which launched on the market back in 1994, has previously shared cocktail ideas inspired by its popular drink which includes premium tequila and real dairy cream.
Hot Under The Collar
50ml Tequila Rose
¼ Cantaloupe melon
20ml crystallised ginger syrup
Half spoon of ground cinnamon
15ml maple syrup
Muddle all the ingredients together and shake well
Strain the liquid into the glass and garnish with crystallised ginger
Rhubarb and Custard
50ml Tequila Rose
40ml strawberry puree
150ml vanilla custard
30ml rhubarb liqueur
Shake and strain the first three ingredients, then layer rhubarb foam if you can make it on top
Serve in a large wine glass with a garnish of rhubarb, strawberry and sprinkles.
Freak on a Leash
50ml Tequila Rose
100ml strawberry jelly
40ml butterscotch syrup
30ml strawberry puree
80ml vanilla ice cream
Set jelly, blend other ingredients for this real sweetie and serve in a gllass tankard with garnishes like fresh strawberry, a pink wafer and sprinkles.
The following Eisberg cockails certainly look the part and deliver on the taste front too, despite being alcohol-free!
100ml Eisberg Alcohol-Free Sauvignon Blanc
Half a lemon
1tsp of sugar
Twist of orange and a cinnamon stick to garnish
Pour 100ml of alcohol-free Sauvignon Blanc into a short glass.
Add the juice of half a a lemon, 1 tsp of sugar and lots of cubed ice.
Top up the glass with the ginger ale and garnish with a twist of orange.
Use the cinnamon stick to stir
Kiss From a Rose
100ml Eisberg Alcohol-Free Rosé
Half a pink grapefruit
Half a lemon
1 tsp sugar
Rose petals to garnish
Add 100ml of alcohol-free Rosé to a mixing glass.
Then, squeeze into the glass half a pink grapefruit, half a lemon and add a splash of elderflower cordial, finished with 1tsp of sugar.
Stir the mixture until chilled and then strain into a sugar-rimmed glass and sprinkle with rose petals to add an extra touch of glamour.
Cabernet Sauvignon Crush
125ml Eisberg Alcohol-Free Cabernet Sauvignon
75ml cherry juice
50ml raspberry shrub
20ml mint gomme
10ml lime juice
For the mint gomme
500g caster sugar
12 sprigs of mint
For the raspberry shrub
2 punnets of raspberries
200g caster sugar
Zest of 3 lemons
250ml red wine vinegar
Garnish – sprig of mint; 2 raspberries and icing sugar
First make the raspberry shrub: Wash the raspberries before combining with the sugar, lemon zest and red wine vinegar in a lidded jar. Allow to sit for at least 2 days before pouring through a strainer into an airtight jar. Keep refrigerated until used.
Next make the mint gomme: Add the water and caster sugar to a large saucepan and bring to boil – stirring constantly. When it reaches boiling point remove from the heat, add 12 sprigs of mint and allow to cool. Keep refrigerated until needed.
Add the Eisberg Alcohol-Free Cabernet Sauvignon, cherry juice, raspberry shrub, mint gomme and lime juice to a mixing glass.
Shake the ingredients in the mixing glass then strain into a chalice glass with cubed ice.
Garnish with a mint sprig, a couple of raspberries and a dusting of icing sugar
100ml watermelon purée/juice
125ml Eisberg Alcohol-Free Sauvignon Blanc
20ml lemon juice
For the gomme
500g caster sugar
Garnish – skewers, watermelon balls and mint leaves
First make the gomme: Add the water and caster sugar to a large saucepan and bring to a boil – stirring constantly. When it reaches boiling point remove from the heat and allow to cool. Keep refrigerated until needed.
Add the Eisberg Alcohol-Free Sauvignon Blanc, watermelon puree or juice and the lemon juice to a mixing glass.
Shake the ingredients in the mixing glass then strain into an extra wide coupette glass.
Use a melon baller to create balls of watermelon. Add to skewers along with mint leaves to garnish.Rosé and Grapefruit SpritzRosé.