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Gin ice pops
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80ml Tanqueray Sevilla Gin
400ml Fever Tree Mediterranean Tonic Water
6 Cooks’ Ingredients Thyme sprigs
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.
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.
This recipe was first published in June 2018.