LUSCIOUS SUMMER LOLLIES

 Place the caster sugar in a small pan with 500ml water and bring to a simmer, making sure that all the sugar dissolves. Peel the rind of one lemon into strips.

Remove the sugar syrup from the heat. Add the lemon strips, the juice of the lemon from which you’ve taken the rind and most of the thyme (set a couple of sprigs aside for decoration later). Leave the mixture to infuse overnight.

Strain your syrup through a fine sieve or piece of muslin cloth into a jug. Time to taste! If the mixture is too sweet for your liking, add a little more water to dilute it; if you’d prefer your lollies to be on the ‘zingy’ side, add some more lemon juice to taste.

Slice the remaining lemon into small segments. Place these into your moulds, and garnish each with a small sprig of thyme and a few edible flowers.

Carefully pour the syrup into the mould and place in the freezer for 8 hours or overnight.

Ingredients:

250g caster sugar
2 lemons
Small bunch of thyme
Selection of edible flowers

Ingredients:

250g caster sugar
2 lemons
Small bunch of thyme
Selection of edible flowers

 Place the caster sugar in a small pan with 500ml water and bring to a simmer, making sure that all the sugar dissolves. Peel the rind of one lemon into strips.

Remove the sugar syrup from the heat. Add the lemon strips, the juice of the lemon from which you’ve taken the rind and most of the thyme (set a couple of sprigs aside for decoration later). Leave the mixture to infuse overnight.

Strain your syrup through a fine sieve or piece of muslin cloth into a jug. Time to taste! If the mixture is too sweet for your liking, add a little more water to dilute it; if you’d prefer your lollies to be on the ‘zingy’ side, add some more lemon juice to taste.

Slice the remaining lemon into small segments. Place these into your moulds, and garnish each with a small sprig of thyme and a few edible flowers.

Carefully pour the syrup into the mould and place in the freezer for 8 hours or overnight.

 Place the caster sugar in a small pan with 500ml water and bring to a simmer, making sure that all the sugar dissolves. Peel the rind of one lemon into strips.

Remove the sugar syrup from the heat. Add the lemon strips, the juice of the lemon from which you’ve taken the rind and most of the thyme (set a couple of sprigs aside for decoration later). Leave the mixture to infuse overnight.

Strain your syrup through a fine sieve or piece of muslin cloth into a jug. Time to taste! If the mixture is too sweet for your liking, add a little more water to dilute it; if you’d prefer your lollies to be on the ‘zingy’ side, add some more lemon juice to taste.

Slice the remaining lemon into small segments. Place these into your moulds, and garnish each with a small sprig of thyme and a few edible flowers.

Carefully pour the syrup into the mould and place in the freezer for 8 hours or overnight.

Place the caster sugar in a small pan with 50ml water and bring to a simmer, making sure that all the sugar dissolves. Set aside to cool.

Cut your grapefruit in half from top to bottom (rather than around the middle). Peel the segments from one half, removing any pith and slicing into small slithers. Squeeze the juice from the other half of the fruit and add 3tbsp to your sugar syrup.

Add the tonic water and gin to the syrup mixture and pour into your lolly moulds. Garnish with slithers of grapefruit, then place in the freezer for 8 hours or overnight.

Ingredients:

100g caster sugar
80ml gin
225ml tonic water
1 grapefruit
3tbsp grapefruit juice
½ cut grapefruit in segments with skin removed

Ingredients:

100g caster sugar
80ml gin
225ml tonic water
1 grapefruit
3tbsp grapefruit juice
½ cut grapefruit in segments with skin removed

Place the caster sugar in a small pan with 50ml water and bring to a simmer, making sure that all the sugar dissolves. Set aside to cool.

Cut your grapefruit in half from top to bottom (rather than around the middle). Peel the segments from one half, removing any pith and slicing into small slithers. Squeeze the juice from the other half of the fruit and add 3tbsp to your sugar syrup.

Add the tonic water and gin to the syrup mixture and pour into your lolly moulds. Garnish with slithers of grapefruit, then place in the freezer for 8 hours or overnight.

Place the caster sugar in a small pan with 50ml water and bring to a simmer, making sure that all the sugar dissolves. Set aside to cool.

Cut your grapefruit in half from top to bottom (rather than around the middle). Peel the segments from one half, removing any pith and slicing into small slithers. Squeeze the juice from the other half of the fruit and add 3tbsp to your sugar syrup.

Add the tonic water and gin to the syrup mixture and pour into your lolly moulds. Garnish with slithers of grapefruit, then place in the freezer for 8 hours or overnight.

Pop the caster sugar, elderflower cordial, lemon juice and 400g strawberries into a food processor, and blitz until smooth. Pass the mixture through a fine sieve into a jug and slowly pour in the prosecco. If the mixture froths up, wait until it flattens down a little before moving to the next step.

Finely chop the remaining strawberries and place them into the bottom of your lolly moulds. Pour over the lolly mixture, leaving a small gap to allow for expansion (around 1cm).

Place in the freezer for 8 hours or overnight.

Ingredients:

400g ripe strawberries, tops removed, plus a few extra for garnishing
4 tbsp caster sugar
8 tsp elderflower cordial
4 tsp lemon juice
400ml chilled prosecco

Ingredients:

400g ripe strawberries, tops removed, plus a few extra for garnishing
4 tbsp caster sugar
8 tsp elderflower cordial
4 tsp lemon juice
400ml chilled prosecco

Pop the caster sugar, elderflower cordial, lemon juice and 400g strawberries into a food processor, and blitz until smooth. Pass the mixture through a fine sieve into a jug and slowly pour in the prosecco. If the mixture froths up, wait until it flattens down a little before moving to the next step.

Finely chop the remaining strawberries and place them into the bottom of your lolly moulds. Pour over the lolly mixture, leaving a small gap to allow for expansion (around 1cm).

Place in the freezer for 8 hours or overnight.

Pop the caster sugar, elderflower cordial, lemon juice and 400g strawberries into a food processor, and blitz until smooth. Pass the mixture through a fine sieve into a jug and slowly pour in the prosecco. If the mixture froths up, wait until it flattens down a little before moving to the next step.

Finely chop the remaining strawberries and place them into the bottom of your lolly moulds. Pour over the lolly mixture, leaving a small gap to allow for expansion (around 1cm).

Place in the freezer for 8 hours or overnight.

If you’re using a whole mango, peel and de-stone the fruit.

Place the mango in a food processor and give it a blitz until silky smooth. Use the pineapple juice to loosen the mixture enough that it’s pourable but retains some body (think of the consistency of fruit coulis). Add more juice or water if needed.

Finely slice your mint leaves (you can leave them whole if you’d rather) and add them to the mango mixture.

In a separate bowl, mix together the honey and yoghurt. Check the mixture and add more honey to taste.

Using two spoons, add the mango mixture and yoghurt to the moulds, layering them in alternating spoonfuls to create a pretty marbled effect.

Place in the freezer for 8 hours or overnight.

Ingredients:

200g ripe mango
8 mint leaves
Approx 200ml pineapple juice
500g full fat natural yoghurt
3tbsp honey

Ingredients:

200g ripe mango
8 mint leaves
Approx 200ml pineapple juice
500g full fat natural yoghurt
3tbsp honey

If you’re using a whole mango, peel and de-stone the fruit.

Place the mango in a food processor and give it a blitz until silky smooth. Use the pineapple juice to loosen the mixture enough that it’s pourable but retains somebody (think of the consistency of fruit coulis). Add more juice or water if needed.

Finely slice your mint leaves (you can leave them whole if you’d rather) and add them to the mango mixture.

In a separate bowl, mix together the honey and yoghurt. Check the mixture and add more honey to taste.

Using two spoons, add the mango mixture and yoghurt to the moulds, layering them in alternating spoonfuls to create a pretty marbled effect.

Place in the freezer for 8 hours or overnight.

If you’re using a whole mango, peel and de-stone the fruit.

Place the mango in a food processor and give it a blitz until silky smooth. Use the pineapple juice to loosen the mixture enough that it’s pourable but retains some body (think of the consistency of fruit coulis). Add more juice or water if needed.

Finely slice your mint leaves (you can leave them whole if you’d rather) and add them to the mango mixture.

In a separate bowl, mix together the honey and yoghurt. Check the mixture and add more honey to taste.

Using two spoons, add the mango mixture and yoghurt to the moulds, layering them in alternating spoonfuls to create a pretty marbled effect.

Place in the freezer for 8 hours or overnight.