Cider and Blackberry Ice Lollies
These adult ice lollies offer a fruity, boozy twist on a classic frozen snack. A blackberry syrup, infused with Crème de Cassis, forms the first layer. This is topped with a mixture of reduced dry cider, apple juice and lemon juice. The result is a tangy, refreshing treat that makes a fun alternative to a frozen cocktail. The recipe yields eight 80ml lollies.
Ingredients
- 1l dry cider
- 2 tsp lemon juice
- 100ml apple juice
- 150g pack blackberries
- 1 tbsp Crème de Cassis
- 4 tbsp caster sugar
Method
- Place the blackberries into a small saucepan with 2 tbsp caster sugar and 50ml water. Simmer gently for 10 mins until the fruit softens and breaks down. Strain the mixture through a sieve into a jug, pressing the berries with a spoon to extract all the juice. Mix in the cassis. Split the syrup between the lolly moulds and place them in the freezer.
- Meanwhile, pour the cider into a pan and bring to a simmer. Bubble for 5-10 mins until reduced to 425ml. Stir in 2 tbsp caster sugar until it dissolves. Add the apple juice and lemon juice, stir, then set aside to cool. Once cool, pour the cider mix into the moulds, leaving a 1/2 cm gap at the top. Freeze for 1 hr until firm enough to support a stick. Insert each stick 3/4 of the way in and freeze for another 6-8 hrs until solid.
- To release the lollies, briefly dip each mould in hot water for 10 seconds, then pull firmly on the sticks. Serve straight away or wrap each one in baking parchment and store in airtight freezer bags. They are best enjoyed soon but can be kept frozen for up to 1 week.
Nutrition (per serving)
Calories101 kcal
Carbs15 g
Sugars15 g
Fibre1 g
Recipe details
Skill levelEasy
CategorySnack
Cuisinebritish
DietVegetarian
