The sweltering heat will be no match for these homemade Mexican ice lollies.
Cook’s tip; To remove from mould, run lukewarm water over the bottom before loosening.
All recipes make 4-6 ice lollies depending on size of mould
Prep time 5 minutes each batch + 8hrs freezing
Ingredients
For the Mango and Chilli
2 cups fresh squeezed oranges (about 4)
Juice of 1/2 a medium lime
2 1/2 cups frozen mango chunks
1/3 cup siracha
Chilli lemon powder, to taste
For the Orange, carrot, ginger and turmeric
1 1/2 cups fresh orange juice
1 cup fresh carrot juice
1-inch piece of ginger
1 1/2 tsp. turmeric
For the Strawberry and yoghurt
2 cups strawberries
1/2 lemon (juiced about 1-2 tbsp.)
6 tbsp. agave syrup
1 pot full fat yogurt
For the Watermelon, strawberry and lime
3 heaped cups cubed watermelon
Zest and juice from 1 lime
1 heaped cup strawberries
1/2 tsp. fresh ground black pepper
For the Avocado, honey and vanilla
2 ripe avocados
300ml coconut water
The juice from 1 lime
The seeds from a vanilla pod, or 1 tsp. vanilla paste
1 tsp. runny honey
For the Elderflower, cucumber and lime
300g cucumber
A bunch of mint
100ml elderflower cordial
The zest & juice from 2 limes
A generous tot of gin (optional)
Method
For the Mango and Chilli
Juice the oranges & lime. In a blender add orange juice, lime juice & frozen mango chunks. Blend on high until completely smooth. Set aside. Measure out 1/3 cup siracha. Pour a little siracha (a few teaspoons) around the edges of each popsicle mould, allowing it to drip down the sides and pool at the bottom of the mould. Pour the mango mixture down the centre of each mould, being careful not to disturb the siracha.
Sprinkle with chilli lemon powder to taste.
For the Orange, carrot, ginger and turmeric
Stir all ingredients together and fill 6 popsicles moulds. Freeze.
For the Strawberry and yoghurt
Mix the syrup with the yoghurt and pour a little bit in the moulds, then pulse the strawberries and lemon in a blender until chopped. Start filling the popsicles mould with the strawberries mix.
For the Watermelon, strawberry and lime
Place all ingredients in a blender and purée until completely smooth. Pour into moulds and freeze.
For the Avocado, honey and vanilla
De-stone the avocados and scoop the flesh into a blender. Add all the other ingredients and blitz until smooth. Taste for sweetness and add a little more honey if needed. Pour into moulds and freeze.
For the Elderflower, cucumber and lime
ut the peeled and roughly chopped cucumber and the leaves from the mint into a blender and blitz for a few seconds, so that a little texture remains. Pour into a bowl and add the cordial, lime zest and juice and, if you like, the gin. Taste and adjust the lime or sweetness if needed. Pour into moulds and freeze.
