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Boozy lollies

  • 10
  • Easy
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boozy lollies

Recipe Ingredients

PIMM'S-ICLES
  • 125ml Pimm's
  • 100g castor sugar
  • 2 mint sprigs (stalks and leaves)
  • 5cm piece cucumber (chopped)
  • 4 large strawberries (chopped)
  • 450ml clear lemonade
BERRY-DAIQUIRI LOLLIES
  • 150g frozen berries
  • 125g icing sugar
  • 50ml white rum
  • 3 limes
  • 350ml water
MOJITO POPS
  • 125g castor sugar
  • 450ml water
  • 4 mint sprigs (stalks and leaves)
  • 4 limes
  • 75ml white rum

Recipe Directions

PIMM’S-ICLES

  1. In a medium pot, heat 125ml Pimm’s, 100g castor sugar, the stalks and half the leaves of 2 mint sprigs (reserve remaining leaves), 5cm piece cucumber, chopped, and 4 large strawberries, chopped, stirring until sugar dissolves.
  2. Strain into a jug. (Discard mint, cucumber and strawberries.)
  3. Add 450ml clear lemonade and divide among 10 x 75ml ice-lolly moulds – the mixture shouldn’t fill moulds completely.
  4. Press a few reserved mint leaves, quartered strawberries and thin cucumber slices into each mould.
  5. Cover with mould lids and insert sticks. Freeze until solid.
  6. To serve, remove from freezer 10 to 15 minutes before lifting out lollies.
  7. EACH LOLLY About 220kJ, 0g protein, 0g fat (0g saturated), 13g carbohydrate (13g total sugars), 0g fibre.

BERRY-DAIQUIRI LOLLIES

  1. In a food processor, whizz 150g frozen berries, 125g icing sugar, 50ml white rum, the juice of 3 limes and 350ml water. Divide among 10 x 75ml ice-lolly moulds – the mixture shouldn’t fill moulds completely.
  2. Press a few frozen berries into each mould.
  3. Cover with mould lids and insert sticks. Freeze until solid.
  4. To serve, remove from freezer 10 to 15 minutes before eating.
  5. EACH LOLLY About 280kJ, 0g protein, 0g fat (0g saturated), 13g carbohydrate (13g total sugars), 1g fibre.

MOJITO POPS

  1. In a small pot, heat 125g castor sugar and 450ml water, stirring to dissolve sugar.
  2. Off the heat, add stalks and half the leaves of 4 mint sprigs (reserve remaining leaves) and finely grated zest and juice of 4 limes.
  3. Cool, strain into a jug (discard mint and zest) and mix in 75ml white rum.
  4. Divide among 10 x 75ml ice-lolly moulds – the mixture shouldn’t fill moulds completely.
  5. Press a few reserved mint leaves into each mould.
  6. Cover with mould lids and insert sticks. Freeze until solid.
  7. To serve, remove from freezer 10 to 15 minutes before lifting out lollies.
  8. EACH LOLLY About 280kJ, 0g protein, 0g fat (0g saturated), 13g carbohydrate (13g total sugars), 0g fibre.

GET AHEAD

  • Make all the boozy lollies up to a month ahead.
  • Keep frozen.

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