Ella is a mum of two living in East Anglia, enjoying all the goodness the countryside offers. Her beautiful site, The Wild Buds is full of inspiration for locally sourced food and country living. Check out her brilliant guest post below for some healthy ice lollies for the kids and some fun (alcoholic!) ones for the grown ups...
Who doesn’t love a lolly? My children wade through loads and it wasn’t until I was emptying the freezer trying to wedge more in that I picked up a box and read the ingredients list. I saw quite a few things I couldn’t pronounce and wondered if my own efforts could be healthier, simpler and cheaper?
As strawberry season is in full swing they have to be my main ingredient. These red bites of summer are bursting with the good stuff and are an excellent source of vitamin C. Berries are grown worldwide and you can get your mitts on them anytime of the year in a supermarket but strawberries don’t store well. Another reason to eat seasonal and shop local – find them at your local farm shop, garden gate or market stall. They are at their most delicious and nutritious right now.
Pineapple is brilliant for the summer months – its cooling and refreshing, and another excellent source of vitamin C. Being anti-inflammatory, pineapple is a good lolly ingredient for any little ones feeling under the weather or suffering with hay fever.
The coconut yoghurt and milk are a dairy-free alternative base which give them a totally tropical vibe.
STRAWBERRY & PINEAPPLE POPS:
A punnet of local strawberries, washed and chopped
Half of pineapple, chopped
Half a small pot of Coyo vanilla coconut yoghurt
Koko coconut milk – I never measure just slosh in dependent on how fruity or milky you’d like the lollies
Juice of half a lime
Simply blitz all ingredients in a high speed blender until smooth.
Pour into lolly moulds and freeze overnight.
MUM DISCO, DAD DANCE
As I embark on my ninth year of throwing children’s parties, I have learnt through tried and tested experience and learning on the job, that whilst the local £1 shop is a haven for party bag essentials, alcohol IS your friend.
I am not suggesting you get everyone blottoed, it's merely taking the edge off the noise and chaos that comes with this territory. So this party season, I suggest you accompany the sausage rolls and jelly with boozy lollies for the mums and dads. Just make sure they don’t end up on the children’s table! These will work for any party, BBQ or at the end of a dinner party in place of a pudding.
Both Flower Power and Rum Rockets were inspired by recipes on Barchick.com. Check out their website for loads more boozy ice lolly recipes. Lolly moulds can easily be found in general hardware shops or online.
Edible flowers and petals can be found at specialist shops online. I found mine at Maddocks Farm Organic. They hand-pick flowers and leaves to your specification where possible, send in a special refrigerated package in the post and last well in the fridge.
Most boozy pops need a sugar syrup base. The recipe is below, and its really simple. You can experiment around with water:sugar ratios, the higher the sugar, the thicker and sweeter the syrup. You can also play around with sugar – for both of these recipes I used granulated sugar but it would be fun to try demerara with dark rum etc.
SIMPLE SUGAR SYRUP FOR BOOZY POPS:
50g granulated sugar
Slowly heat up the water in a saucepan taking care not to boil.
Add half the sugar and stir with wooden spoon until completely dissolved. Add the remaining sugar and repeat the process until the water is clear.
Take off the heat and allow to cool before using.
Can be bottled into a sterilised container and kept in the fridge for around one month but I’m sure it won’t hang around that long if you get the lolly bug.
100ml Hendricks gin
130ml sugar syrup
100ml fresh lemon juice
Box of edible flowers
Measure and mix all ingredients into a measuring jug then pour into the moulds.
Leave a little gap at the top to allow for freezing.
If adding edible leaves or petals ensure they are washed and allow lollies to freeze for at least an hour before prodding in otherwise you’ll end up with them all at the bottom of your lolly.
15ml Kraken rum
10ml fresh lime juice
20ml sugar syrup
80ml Fever tree ginger ale
Combine all ingredients together in a measuring jug then pour into moulds. Simply whack in the freezer and leave to set overnight.
Don’t be over zealous with the alcohol content. They won’t freeze. I’ve already tried.