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    Gin ice pops

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    Gin ice pops

    • Gluten free
    • Vegan
    • Vegetarian
    • Preparation time: 5 minutes plus freezing

    Makes: 6


    80ml Tanqueray Sevilla Gin
    400ml Fever Tree Mediterranean Tonic Water
    6 Cooks’ Ingredients Thyme sprigs
    100g raspberries 


    1. Mix together the gin and tonic in a large jug.

    2. Divide the thyme sprigs and raspberries between 6 x 100ml lolly moulds.

    3. Pour in the gin and tonic and freeze overnight until solid. Briefly dip in a jug of hot water to release the lollies from their moulds.

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    Cook’s tip
    If you don’t have any lolly moulds, freeze the G&T mix in a suitable container overnight. Break up the crystals with a fork (or in a blender) and spoon into small glasses, top with raspberries and thyme.



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