Cucumber, elderflower and gin (or lime) ice lollies
This ice lolly recipe takes some of Britain's most refreshing summer flavours – cucumber, elderflower cordial and ice-cold gin – then turns them into a beautiful ice lolly. The hardest part of this recipe will be going out to get some ice lolly moulds; you probably have everything else in right now.
This recipe is taken from Seasoning by Angela Clutton (Murdoch Books, £30)
Angela Clutton says: 'Make these once and I promise they will become a summertime staple. That’s not a promise I make lightly. There are few better – or more refreshing – cucumber experiences that when its juice is concentrated, sweetened with elderflower, and frozen for the nostalgia kick of an ice lolly. I couldn’t tell you if I prefer the lime or gin options. The answer is always whichever is in the freezer.'
Ingredients
Equipment
- Lolly moulds
- Lolly sticks
Method
Peel the cucumber. Cut away a 30g piece and set that aside. Blitz the rest of the cucumber and then push the purée through a sieve to get as much juice out of it as possible, around 125–150ml
- 1 cucumber, about 350g
Discard the dry cucumber pulp. Add the elderflower cordial to the cucumber juice, with 200ml water. If using limes, add their juice; otherwise add the gin. Mix
- 200ml of elderflower cordial
- 2 limes, or 50ml gin
Cut the reserved piece of cucumber into thin rounds, and then each round into quarters. Scatter those into the lolly moulds. Put the sticks into the moulds, then fill to halfway with the cucumber juice mix. Freeze for an hour, then fill with the rest of the cucumber juice mix. Freeze overnight before unmoulding to serve
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