A dazzling sun is shining, the water, a turquoise blue sea shimmering in the summer heat and you have your charter guests happily lounging around on the sky deck. Looking for something new to dazzle that is thirst quenching, hand made, a touch wacky but delicious?…….good people, let me have the honour of introducing you to the new coldest food trend that enables you to elegantly combine frozen treats and licking your liquor…
Popsicles, ice lollies, poptails, call them what you want but these little beauties are all grown up now, being spiked with alcohol to create lickable versions of your favourite cocktail. An insanely, illegal rave in your mouth if you like. Cool and refreshing and a bloody good way of ensuring one’s drink remains cooler….. longer.
Whilst getting your laughing gear around a popsicle, it might surprise you to learn that you are enjoying the fruits of an 11 year old entrepreneurs labour. Back in 1905, 11 year old Frank Epperson left a cup with powdered soda water and a stirring stick on his San Francisco porch. That night low temperatures caused the mixture to freeze.
In the morning, young Epperson devoured the icy concoction, licking it off the wooden stirrer. He proudly declared it an Epsicle, a combination of icicle and his name and started selling the treat around the neighbourhood. Many years, later, upon Epperson’s children urging, he the changed the name and the Pop’s icle was born.
Commercially made ice lollies are usually dubiously flavoured, factory made and teeming with E numbers. For example, take the Fab…… freakishly close to genitally pink in colour with an after taste of laboratory, Funny Foot, funny foot? Tell me please, what drugs were the suits on that thought that an ice cream in the shape of a swollen pink foot might be inviting to suck on? And, lets not forget the Twister, a weird, ribbed contortion of lolly and ice-cream, omg, it’s like some kind of arctic dildo.
Super simple to make, alcholollies are the new gourmet ice lolly and as the recipes show below; all that is needed is sugar, fruit and a good slug of voddy, rum, tequila, rosecco or Pimms. No need for sticky fingers, stained teak and irate deck crew, these delightful creations should be gently sucked and when necessary quickly dealt with in small bites and licks. Only bite it if it starts to going soft. Enjoy………….
Mango Jalapeno Margarita Ice Lollies
1 jalapeno pepper, sliced 1/2 cup white tequila
In a container with a lid, combine sliced jalapeno and tequila. Cover and allow to infuse for at least 6 hours before using.
4 cups diced mango
1/2 cup lime juice
1/4 cup icing sugar
pinch cayenne pepper
6 tablespoons jalapeno tequila
In a large blender, blend mango, lime juice and icing sugar on high until smooth, stir into jalapeno tequila. Pour into a 10 popsicle mould, fit the sticks in and freeze overnight. Ariba ariba, andale, andale…….
Basil, Mint Mojito Popsicles
1 1/4 and a quarter cups freshly squeezed orange juice
8 tablespoons honey
2 tablespoons lemon juice
2 tablespoons lime juice
3/4 cup water
10 fresh mint leaves 10 fresh basil leaves 2 tablespoons rum
Combine all ingredients in a blender until smooth and pour about 1/3 into each popsicle moulds and freeze until solid. Elegant and classy.
Coconut Cream Popsicles with Vanilla Bean and Malibu Rum
1 can coconut cream
1 vanilla bean
1 cup grated coconut
1 cup sugar
1 cup pineapple juice
1 cup Malibu Rum
In a small saucepan combine the coconut cream and the sugar, bring to a simmer over medium high heat, stir until the sugar is dissolved, about 5 minutes.
Pour mixture into a heatproof bowl and place in the fridge until cooled, about 15 minutes. Then, using a small knife, split the vanilla bean down the centre lengthwise and scrape into a bowl. Add the grated coconut, pineapple and Malibu rum. Pour these little beauties into an 8 popsicle mould and pop in the freezer until frozen. Gorgeous.
125 ml Pimms
100g caster sugar
Stalks and half the leaves of 2 mint sprigs
5cm cucumber, thinly sliced
4 strawberries, chopped
reserved mint leaves
In a medium pan, heat the Pimm’s, caster sugar, the stalks and half of the leaves of 2 mint sprigs, cucumber and the strawberries, stirring until sugar dissolves. Strain into a jug, discarding the mint, cucumber and strawberries.
Add the lemonade and pour into ice lolly moulds evenly…….make sure you don’t fill them completely. Press a few reserved mint leaves, quartered strawberries and think cucumber slices into each mould. Over with lids and insert sticks. Freeze until solid. Pip pip old chap!
Pina Colada Ice Lollies
1 cup chopped fresh ripe pineapple
22.5ml white rum
4 1/4ml can coconut cream
3 tablespoons cane sugar
Pop the pineapple in a bowl and splash the rum all over it, toss to coat and leave for 10 minutes, stirring frequently to infuse flavour.
Meanwhile, combine coconut cream, cane sugar in a blender and blitz on high for a minute t combine. Slightly drain the rum (discreetly into your glass for later on 🙂 and add the pineapple to the blender, pulse gently a few times…..you want there to be small chunks of pineapple in the ice lolly. Pour the mixture into the ice lolly mould and add the sticks. Freeze until firm. If you like Pina Colada and getting caught in the rain…
Now go freeze and let them be fruitful…
Enjoy your July, Galley Goddess xxx