Summer treat for grown ups: margarita ice lollies

margarita ice lolliesredcurrant ice lollyThis year, we have an actual summer. It’s been going on for weeks and we can’t quite believe it! 22 degrees feels kind of chilly now. Days are getting shorter too, which just feels wrong when it’s so hot. Time for some proper cooling down with ice lollies! I couldn’t find my trusted molds (a side effect from moving a few months ago), so I had to improvise. I used a cake pop mold instead, topped with a cardboard with holes in it to put the sticks through. No one noticed and the lollies were a hit, for those who like margarita cocktails anyway! I’ll definitely try a mojito variation soon… Here’s how to make the margarita lolly:

Boil 200 ml water with 75 g sugar and stir until all the sugar has dissolved. Add the grated zest and juice of 1 lemon, 2 tbsp tequila and 2 g salt (you really taste the salt, so stick to 1 g if you only want a subtle hint) an stir everything together. Transfer to ice lolly moulds and allow to freeze overnight. If you want, add some chopped mint to the mix for added freshness.

For the kids, you can make a redcurrant ice lolly as well (photo on the right). Just pop 100 g redcurrants in a blender with 100 ml water and 40 g icing sugar. Blend and pour into moulds (if you don’t have a blender, use a hand mixer instead).

To unmould, just hold it under lukewarm runny water and it will pop out. Enjoy!

To finish this post, I wanted to thank Sophie at Sophies Foodie Files for giving me the Liebster blog award! It comes with 10 questions for me to answer, so I’ll do my best:

1. Why did you start blogging?
I was always bringing left-over cookies and cakes to work and my colleagues said they looked very professional and I should start blogging about it, so I did.

2. What is your favourite food memory?
My mothers bavarois for my birthday.

3. What is your favourite food restaurant & why?
I like trying out different restaurants every now and then, and moving to a new city means lots of new addresses to try!

4. Who influenced your style of cooking?
Mainly my parents, although my brother, sister and I all ended up cooking very differently with the same upbringing. I’m a fan of Rick Stein and Donna Hay too.

5. What is your favourite food dish, on your blog or not & why?
My birthday dinner (the day I can totally choose what to eat) is always the same: spinach and mash fish pie followed by bavarois!

6. What is your favourite colour?
I love lots of colours… white (if that is a colour), blue, green and of course pink.

7. What do you prefer: cooking or baking?
Baking… could you tell?

8. What is the most lovely & cool cookie cutter you have in your possession?
I have a ampfelmann cookie cutter from Berlin, so cool!

9. What is your favourite food destination in the world & why?
Difficult choice between Thailand and India, but I’ll go for Thailand. I just love coriander and ginger.

10. On what kind of music do you cook on?
Party music! Nothing like shaking your bootie when cutting or stirring food.

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Summer time: oj and raspberry ice lollies

Orange juice and raspberry ice lolly
Orange juice and raspberry ice lolly

When it’s really hot, no cake or cookie will do, that’s just way to dry and sticky. You need something cool and fresh and an ice lolly does just the trick! On one our recent trips to London, I was browsing the cookbook section at Waterstone’s (as usual) when I heard a little girl say to her sister: “This looks really yummie!”. I immediately took a look and she was talking about Ice lollies and other fruity frozen treats, a neat little book that indeed looked very very yummie. I couldn’t resist and with the sun coming out, it was time to put my new little book to the test!

To make 6 ice lollies, you need 300 ml freshly squeezed orange juice for the oj part (and no shortcuts here, juice from a bottle or carton just won’t do). For the raspberry part, puree 350 g fresh or frozen raspberries in a bowl with a fork or in a blender. Strain through a sieve and stir in 2 tbsp runny honey

Half-fill each mould with orange juice and put in the freezer for 30 min before adding the raspberry mixture and freezing for another 4-6 hours. When ready to serve, dip the moulds in hot water for a few seconds to loosen the ice lollies. If you can’t wait that long, you can invest in a zoku: this is a block that you keep in the freezer, and when you want ice lollies, you take it out, fill it, and wait 10-15 min and your lollies are ready! You can make up to 6 in one go (two batches of 3) so it’s great if it’s only for a few people and if you never manage to plan ahead when you will want ice lollies (much like me). If you love ice lollies so much that you always have a couple in stand-by, then this is not the tool for you, just buy the regular moulds instead. Or keep small containers, like yoghurt pots, and buy some sticks. They will do just as well as ice lolly moulds! Start licking!