Sunday Brunch

Summer ice lollies recipe

You can't beat an ice lolly on a hot summer's day and these grown-up versions from Sunday Brunch include Pimm's, gin and tonic and pina colada

Makes 1 of each


For the espresso martini lolly

  • 2 shots of espresso or 40ml very strong coffee
  • 15ml sugar syrup
  • 10ml vodka
  • 30ml water
  • Dark chocolate, melted

For the summer cup lolly

  • 15ml summer cup such as Pimm's or Sipsmith
  • 80ml lemonade
  • Fine slivers of cucumber
  • Finely sliced strawberries
  • Few shredded mint leaves

For the elderflower lolly

  • 15ml elderflower liqueur
  • 15ml sugar syrup
  • 80ml soda
  • 1 mint sprig

For the pina colada lolly

  • 15ml rum (dark or white)
  • 10ml sugar syrup
  • 40ml coconut milk
  • 40ml pineapple juice
  • Halved maraschino cherries

For the gin and tonic lolly

  • 15ml gin
  • 90ml tonic
  • 15ml sugar syrup
  • Very thin slices of lime


  1. For the espresso martini lolly, mix together the coffee, sugar syrup, vodka and water, pour into a small mould and freeze overnight. About half an hour before you want to serve the lollies, drizzle with a bit of melted dark chocolate and return to the freezer to solidify for a few minutes.

  2. For the summer cup lolly, mix together the summer cup and lemonade. Place the cucumber, strawberries and mint leaves in the bottom of a mould and pour a splash of liquid on top. Freeze until firm, then top up with the remaining mixture and freeze overnight.

  3. For the elderflower lolly, mix together the elderflower liqueur, sugar syrup and soda. Place a mint sprig upside down in a mould (so the top leaves are at the bottom of the mould), pour over a little of the liquid and freeze for an hour or so. Top up with the remaining mixture and freeze overnight.

  4. For the pina colada lolly, mix together the rum, sugar syrup, coconut milk and pineapple juice. Chuck a few cherries in the bottom of a mould, pour a splash of the liquid over and freeze for an hour or so until set. Top up with the remaining ingredient and freeze overnight. (You can also add bits of shredded pineapple to the mixture.)

  5. For the gin and tonic lolly, mix together the gin, tonic and sugar syrup. Place a slice of lime in a mould, add a splash of the mixture and freeze for an hour. Top up with the remaining mixture and freeze until set - overnight is best.


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Sunday Brunch

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