Fuelling dreams of a sun-hot summer, blue skies and cold drinks, who could resist ‘Darling, fancy a poptail? How alcoholic ice lollies got cool.’
Seen in The Times, Table section, today.
It may be early, in hour and season, but I’m jonesing for a Flower Garden:
120g granulated sugar
240ml champagne (flat works best)
1 tbsp freshly squeezed lemon juice
½ tsp orange blossom or rose water
Handful of edible flowers or petals
1 Put the water and sugar in a small saucepan and simmer until the sugar has dissolved. Take off the heat and allow the syrup to cool, then mix the syrup into the champagne and stir in the lemon juice and orange blossom or rose water.
2 Sprinkle the flowers and petals into the lolly moulds and pour the champagne mixture over them, leaving a little space at the top.
3 Freeze until slushy, 60-90 min, then insert the sticks and freeze until solid, at least 5 hours or overnight.
From: Ice Kitchen: Poptails: 50 Sensationally Intoxicating Cocktail Lollies by Cesar and Nadia Roden (Quadrille £12.99)
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