Refreshing, sweet, super cute and a little cocktail buzz! We LOVE this recipe for festive entertaining, but really, it’s going to be our go-to all summer long. Cook along with Ellen and I at home!
Makes 6 Pops
+gluten free
+dairy free
+egg free
+soy free
+nut free
+vegetarian
+vegan
Ingredients
3cm knob ginger, peeled
80g raw sugar
250g berries (we used frozen raspberries, but defrost first)
1 lime, juice only
130g Pimms
100g cucumber
12 mint leaves (optional)
Method
- Place ginger and sugar in TC bowl, mill for 10 seconds, speed 10.
- Add berries, lime juice, Pimms and cucumber, puree for 10 seconds, speed 10. Strain through a fine sieve into a small jug.
- Insert sticks into six silicone ice cream moulds and place moulds on a small tray (useful for carrying to the freezer!). Divide mixture evenly between the six silicone ice cream moulds and decorate with mint leaves. Freeze for a minimum 8 hours before serving.
To serve, simply peel ice creams out of silicone moulds. If more convenient when entertaining, you can do this ahead of time and store ice creams in an airtight container in the freezer until ready to serve.
Note: This recipe can be easily doubled - simply double the ingredients and follow the same method.
