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
For the summer cup lolly
For the elderflower lolly
For the pina colada lolly
For the gin and tonic lolly
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.
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.
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.
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.)
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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