Fun and tangy blackberry ice lollies, a fruity alternative to frozen cocktails.
READY IN 30 MINUTES SERVES 8
Ingredients:
1L Rekorderlig Wild Berries Cider (or Passionfruit for a tropical twist)
2 tsp lemon juice
100ml apple juice
150g blackberries
1 tbsp Crème de Cassis (optional for extra depth)
4 tbsp caster sugar
2 tsp lemon juice
100ml apple juice
150g blackberries
1 tbsp Crème de Cassis (optional for extra depth)
4 tbsp caster sugar
Method:
- Place blackberries in a small pan with 2 tbsp caster sugar and 50ml water. Simmer gently for 10 minutes until softened. Strain through a sieve into a jug, pressing out all the juices. Stir in the Crème de Cassis. Divide the syrup between lolly moulds and freeze.
- Pour Rekorderlig cider into a pan and simmer over medium heat for 5–10 minutes until reduced to about 425ml. Stir in 2 tbsp caster sugar, apple juice, and lemon juice. Let it cool completely.
- Once cooled, pour the cider mixture into the moulds over the frozen blackberry syrup, leaving ½ cm at the top to allow for expansion. Freeze for 1 hour until slushy enough to hold lolly sticks upright. Insert sticks and freeze for 6–8 hours until solid.
- To release the lollies, dip moulds in warm water for 10 seconds and gently pull. Serve immediately or wrap in baking parchment and store in airtight freezer bags for up to 1 week.