zoom Martha Collison's cocktail lollies

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    Martha Collison's cocktail lollies

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    Martha Collison's cocktail lollies

    • Preparation time: 10 minutes
    • Total time: 10 minutes

    Makes: 6


    50ml your selected spirit (see below)
    25g caster sugar
    250-300ml Indian tonic water, fruit juice or other mixer

    You will need a 6-hole ice lolly mould


    1. Clear a space in the freezer big enough for the ice lolly mould to sit flat.

    2. Spoon 2 tbsp of your chosen spirit into a small saucepan. Add the sugar and heat gently until it has dissolved. When there are no visible granules, remove from the heat and pour into a measuring jug.

    3. Add the remaining spirit and your chosen mixer to the jug, and stir to combine. Taste the mixture to check the balance (it should taste a little stronger and sweeter than you would usually like because the cold dulls the flavour slightly) and adjust as desired.

    4. Place any fruits or herbs (see variations, below) into each lolly mould, then fill to the top with the mixture. Position the sticks into each lolly, then freeze until completely frozen (at least 6 hours) before enjoying as a refreshing treat! The lollies will keep for up to 3 months in the freezer.  

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    Gin & tonic50ml gin
    25g caster sugar
    250-300ml Indian tonic water
    ¼ x 25g pack mint, leaves only, chopped
    50g blueberries, halved

    Pimm's50ml Pimm’s
    250-300ml cloudy lemonade
    25g caster sugar
    25g cucumber, finely sliced
    4 strawberries, thinly sliced

    Peach Bellini300-350ml Prosecco
    25g caster sugar
    1 peach, peeled, stoned and thinly sliced


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