Eat Well with Elissa & Stef: Heatwave Ice Lollies
With our #OYS campaign in full swing and an 'unprecedented' heatwave hitting the UK in the next few weeks, it's time for refreshing summer snacks. Ice lollies are a great favourite for all ages and can be made in the morning/the night before your day of fun in the sun.
Below are three of Elissa & Stef's favourites ice lolly recipes - and there's even one with a little hint of gin if you want to spice up your summer garden party or BBQ. Each recipe allows you to make 6 ice lollies but increase the quantities and splurge on some more lolly moulds to feed all of your friends and fam.
We also recommend that you buy some plastic or silicone lolly moulds from your local supermarket as these can be reused time and time again - we're always thinking of the environment.
Raspberry & Elderflower Lollies
1 tbsp maple syrup
2 Raspberry Tea Bags
The juice of 1 lime
Splash of Elderflower Cordial
Put the raspberries, raspberry tea bags and maple syrup in a bowl, then pour over 350ml boiling water.
Leave the mixture to infuse for 10 mins so that the liquid soaks up all of the flavour from the raspberries.
Remove the tea bags from the water and stir in the lime juice and elderflower cordial.
Leave to cool on the kitchen surface until water is slightly warm
Pour into six ice lolly moulds and freeze for at least 4 hrs, or overnight.
Green Smoothie Lollies
250ml Coconut Water
250ml Orange Juice
2 large handfuls of baby spinach
1 ripe banana
Half a pineapple cut into chunks (tinned can also work)
1 knub freshly ginger
Place all of the dry ingredients into a NutriBullet or similar food processor
Once the solid mixture is a slightly creamy texture, add the liquid ingredients and blend until super smooth
Pour the mixture into the lolly moulds and freeze overnight (these will take longer to freeze than the lolly recipe above due to their thicker consistency)
Enjoy with breakfast or as a mid-meal snack on a scorching garden day.
Gin and Tonic Ice Lollies
600ml tonic water - you can also use lemonade if you prefer a sweeter taste
80ml gin (just under 4 shots)
2 limes juices
A whole cucumber
Pour your tonic water and gin into a large jug and mix together using a spoon to evenly distribute the alcohol
- Add the sugar and mix until the sugar has completely dissolved and the tonic has lost its fizz
Juice two limes and add the fresh juice to the rest of the mixture in the jug, keep stirring to combine
- Pour the mixture evenly into the ice lolly moulds and set to one side - don't freeze them yet!
Take your cucumber and create long thin ribbon-like strips using a potato peeler or sharp knife
- Place two ribbons into each lolly mould and push down to ensure that the cucumber is submerged in the liquid
- Freeze for 8 hours or overnight for a more solid consistency
There you have it! Three perfect ice lolly recipes to enjoy this week during our much-welcomed heat wave. Send in pictures of your creations or tag us @elissastef for a chance to get your frozen masterpieces on our Instagram page
Author: Ellie-Jo Johnstone (E&S Blog Editor)