icepops

RECIPES

COOL AS

Cool down on sunny days with these fresh,
fruity ice pops courtesy of chef Ruth Wassel

Photography Harry Weir | Assisted by Brian Clarke

Blackberry &
lemonade ice pops

Recipe on page 35

www.foodwine.net F&W 31

RECIPES

Margarita ice pops

Condensed milk is the base for these ice pops
and makes for a cheat’s ice-cream. This can be
a grown-up treat by adding the tequila. Don’t
overdo it, or they won’t freeze. We used plastic
drinking cups for this recipe, so you don’t need
special moulds. It’s really easy to pop them out
of the mould, just push up from the bottom or
use a scissors. Spoons can be used instead of lol-
lipop sticks

TIP

Sprinkle with some sea salt for an authentic
margarita flavour

SERVES 6 – 8
10 limes, juice only, zest from 2
1 x 397g can condensed milk

200ml water
1 orange, juice only
100ml tequila, optional
2 limes, sliced into rounds

1
Blend all the ingredients, except the rounds of

lime, in a blender or food processor.
2

Fill the cups half way with the margarita mix.
Push the spoon or lollipop stick through the
centre of each round of lime and place on top.

3
Freeze overnight and garnish with some salt,

if using.

SERVES 6 – 8
½ cantaloupe melon, peeled, deseeded and diced

8 strawberries, sliced
For the stock syrup

100g sugar
100ml water

1
First make the stock syrup by combining the sugar and water.
Bring to the boil to dissolve the sugar then continue to boil for two

minutes until syrupy. Set aside until cool.
2

Combine the melon and sugar syrup in a blender or food processor
and blitz until you have a smooth purée. Taste and add more
sugar syrup if necessary.
3
Place the strawberries into the mould and fill with the melon
purée. Freeze overnight.

Cantaloupe &
strawberry ice pops

It is important to use nice, ripe fruit. To test
your melon, push the top, it should yield to the
touch and, it should smell strongly of melon.
As for the strawberries, it shouldn’t be hard to
find delicious Irish berries

TIP

Theheatofyourhandsshouldeaseouttheicepopsfromtheir
moulds

RECIPES

White chocolate &
raspberry
ice pops

This couldn’t be simpler to make. Use a good
quality white chocolate with a hint of vanilla.
I got a great tip from Allegra McEvedy at
the Ballymaloe Litfest this year: she roasted
raspberries with a light sprinkling of caster sugar
for ten minutes at 180°C/gas mark 4. It’s a nice
way to enhance any berries. Try it for this recipe

TIP

Thenumberoficepopsisdependantonthesizeofyourmoulds

SERVES 6 – 8
350ml milk
150g white chocolate
175g fresh or frozen raspberries

1
Break the chocolate into small pieces. Over a low to
medium heat, gently heat the milk with the white
chocolate and bring to a simmer, while stirring, until the

chocolate is fully melted.
2

Place the raspberries in your chosen mould. Fill to
X with the white chocolate mix. The raspberries
will float to the top. Freeze overnight and enjoy

the next day.

Blackberry &
lemonade ice pops

With home-made sugar syrup and the fruit of your
choice you can make so many different flavour
combinations. The sugar syrup not only sweetens
the fruit it prevents large ice-crystals from forming

TIP

Add mint to the sugar syrup for a subtle hint

SERVES 6 – 8
450g fresh or frozen blackberries

400ml water

For the stock syrup
150ml water
150g sugar

For the lemonade layer
50ml stock syrup
200ml water
Lemons, juice only

1 4
If using fresh blackberries, Add the water and 100ml of
combine with two tablespoons of sugar syrup. Mix well and pour into
water, place over a low heat and gently bring moulds, to halfway only, then
to the boil until reduced to a pulp. (For frozen
berries simply defrost overnight.) freeze overnight.

2 5
Make the stock syrup by combining the sugar and water. Combine all the lemonade ingredients
Bring to the boil to dissolve the sugar. Continue to boil for
and pour on top of the blackberry
two minutes until syrupy. Set aside until cool. mix. Freeze again overnight

3
Using a ladle, push the fruit through a fine
sieve. Make sure you scrape all the purée off

the bottom of the sieve. Keep going
until you have extracted all
the fruit.

Ruth Wassel specialises in cookery and appliance demos, working
in tandem with kitchen designers, The Design Yard, and appliance
brands Gaggenau and Thermomix. Alongside this, she provides
bespoke catering, private cooking lessons and food styling. Having
gained experience in London and Italy, Ruth returned to Ireland in
2002 to undertake training at Ballymaloe Cookery School, where she
remained for a further two years as a tutor. www.cookingwithruth.ie

www.foodwine.net F&W 35