Beat the heat with these fruity ice lollies
A hot day calls for a sweet, icy treat! These colourful ice lollies are bursting with fruit flavour and summer vibes.
Rooibos iced tea
- Makes 12
Ingredients
- 1 – 1½ cups rooibos-flavoured iced tea
For the rooibos syrup
- 5 rooibos teabags
- 2 cups water
- ½ cup caster sugar
- 1 lime, zested
- ½ peach or lemon, thinly sliced
SP
Sjaan van der Ploeg
‧ Recipes & styling:
‧ Recipes & styling:
ZS
Zhann Solomons
‧ Photographs:
‧ Photographs:
Method
- To make the syrup: Place the water, sugar and tea bags into a pot over medium heat. Stir to dissolve the sugar, then simmer for 5 minutes before removing the tea bags. Continue to simmer for another 15 minutes until reduced by half and slightly thickened. Stir through lime zest and set aside.
- 4. Fill two 6-cavity popsicle moulds ¾ of the way with iced tea and freeze for 1 hour.
- 5. Break the icy surface on partially frozen lollies and add two slices of peach or lemon, followed by the rooibos syrup until filled to the top.
- 6. Secure popsicle sticks onto the moulds. Return to the freezer for 6 hours, or preferably overnight.
- 7. Remove moulds from the freezer and run a warm cloth along the outside to unmould. Serve immediately.
Cook’s note: You can use any flavour of iced tea – peach, lemon or berry. When you make the syrup use the same flavour as your iced tea to ensure an intense and fruity flavour.
Citrus berry blast
- Makes 10
Ingredients
- 250g fresh or frozen mixed berries (try strawberries, blueberries, raspberries and blackberries)
- ¼ cup sugar
- 1 lemon, juiced
- 1 ½ cups orange juice
SP
Sjaan van der Ploeg
‧ Recipes & styling:
‧ Recipes & styling:
ZS
Zhann Solomons
‧ Photographs:
‧ Photographs:
Method
- Place berries, sugar and lemon juice in a pot over medium heat.
- Cook berries while stirring for about 10-15 minutes or until the mixture turns into a jammy Set aside to cool slightly.
- Place berry compote and orange juice in a blender, blitz until smooth.
- Decant mixture into two 5-cavity popsicle moulds and insert a wooden popsicle stick into each one.
- Freeze for 6 hours, preferably overnight, before serving.
Cook’s note: We used frozen berries because they release more vibrant colours and slightly more juice.
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