Lemonade Ice Lollies
Lemonade, but make it an ice lolly. They’re the perfect combination of sweet and sour, and are guaranteed to cool you down in a moment's notice.
If you don’t have ice lolly moulds, these can also be turned into granita or shaved ice. Pour the mixture into a tray, and use a fork to scrape it every hour or so while it freezes. You can also sub the basil for mint, or take it a step further and infuse elderflower, rose or lavender into the lemon juice before filling the ice lolly moulds.
10 mins (+ freezing)
100g caster sugar
100ml + 125ml water, divided
280g lemon juice
8 leaves basil
In a small saucepan set over medium heat, combine the sugar and water and stir it for 2-3 minutes, until the sugar dissolves. Set it aside to cool slightly.
Add the lemon juice and sugar mixture to a blender, along with 125ml water. Blend on high speed for 2-3 minutes.
Transfer the mixture into a jug, and add the basil leaves. Let the mixture sit for 10 minutes, where the basil will infuse.
Remove the basil leaves, then pour the mixture evenly into six ice lolly moulds, leaving ½ cm of space free at the top.
Freeze the ice lollies for 30 minutes, then carefully insert the sticks in the centre of each mould. Place the ice lollies back into the freezer, and freeze until completely solid, 3-4 hours.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.