alcoholic ice lolly

Tangy blackberries give these classic boozy ice lollies a fruity kick - a fun alternative to frozen cocktails

Cider & blackberry ice lollies

dry cider

lemon juice

apple juice

pack blackberries

tbsp Crème de Cassis

tbsp caster sugar

Put the blackberries, in a small pan with 2 tbsp caster sugar and 50ml water. Simmer gently for 10 mins until the blackberries have softened and collapsed. Pour through a sieve into a jug, pressing all the juices out of the berries with the back of a spoon. Stir in the cassis. Divide the blackberry syrup between the lolly moulds and put in the freezer.

Meanwhile, put the cider in a pan over a medium heat and bubble for 5-10 mins until the cider has reduced to 425ml. Add 2 tbsp caster sugar and stir to dissolve. Add the apple juice and lemon juice then stir and leave to cool. Once cooled pour into the lolly moulds leaving 1/2 cm at the top for the lollies to expand as they freeze. Return to the freezer for 1 hr until the mixture is solid enough to hold a lolly stick upright. Push each stick 3/4 of the way into the mixture and freeze for another 6-8 hrs until completely solid.

To unmould the lollies, dip the mould in hot water for 10 seconds and pull firmly on the lolly sticks to remove. Either serve immediately or wrap individually in baking parchment and store in the freezer in airtight freezer bags. The lollies are best served as soon as possible but they will keep in the freezer for up to 1 week.

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Cider & blackberry ice lollies

Top 1 alcoholic ice lolly recipes from across the web

The most viewed alcoholic ice lolly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cider & blackberry ice lollies

The most viewed alcoholic ice lolly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine