Summer has arrived! Now is the time to enjoy delicious ice lollies and ice creams, perfect for keeping you refreshed and cool on hot summer days. Say goodbye to ice pop moulds that spill over, occasionally crack under the freezing temperatures or just not come out of the moulds no matter how much you ran them under hot water! If you are like us, you more often than not end up with a mushy juicy mess... Worry not, we’ve got you covered with our new range of fabulously easy to use ice lolly moulds! Plus, a tried and tested simple recipe to try out!
You will need:
Ice Lolly Moulds (See our suggestions below)
1 Medium Watermelon
3-4 tablespoons of Tequila
To make your watermelon mix, peel and chop your watermelon. I found doing this like you’d peel a butternut squash the easiest! Slice in half with a large sharp knife, then lay the flat side down on your board. Carefully angle the knife along the skin of the watermelon and cut all skin off until you are left with a peeled (if slightly funny looking!) half a watermelon. Do the same with the other side If you’d like to get the kids involved, you can cut the watermelon in half as above, and then let them scoop out the flesh with a spoon!
The knife I used for this is the Yaxell Ran 20cm Chef's Knife, which is super sharp making it easy to glide through the tough watermelon skin.
Once peeled successfully (try and remove as much of the green outer flesh as possible as this will taint your red mix and make the lollies end up not being such a vibrant summery red). Place all chopped melon in a food processor or blender and blitz away until smooth. I used the Magimix 4200XL Food Processor as it’s the perfect capacity for this job and blitzes in no time!
The watermelon I used was quite a young one, meaning the seeds hadn’t fully formed into the normal black seeds, so I did not remove these, but if you find yourself with big black seeds, I’d recommend removing them. I thought about straining the mix, but this would take away that lovely natural fruity flavour and texture that the whole blitzed up watermelon brings.
Once blitzed, smooth and a lovely vibrant red colour, arrange your ice lolly moulds ready to be filled. I split my mix in half and kept half for the boozy version.
Fill only to the fill line as otherwise there will be some overflowing as liquid expands as it freezes. Place in the freezer and leave for a minimum of 4 hours for small moulds, and 8 hours for bigger ones.
For the kid’s version I used a selection of these moulds:
And for the adult’s versions I used these:
For the boozy lollies add the juice of 3 limes, the tequila and chopped mint into the remainder of the mix and stir.
Pour into lolly moulds and freeze. Please note that these may take a bit longer to freeze due to the alcohol content, so don’t be tempted to add more tequila than required in the recipes as they may not work!
Happy Lolly making!