Beth's ice lollie recipes from Issue 7 are back by popular demand. We recommend the marbled marvels.

Is there any nicer way to cool down on a summer’s day than with an ice lolly? Or for that matter, anything easier: pour juice into a mould, freeze juice, let juice run down chin in blissful, refreshing happiness. The possibilities are endless: fruity ones, creamy ones, unusual ones (gravy?). At the end of the day, all you need are lolly moulds or sticks and a bit of imagination.

On a vaguely sunny summer’s afternoon, I gathered the ingredients for a range of icy treats and got to work. After much stirring, melting and sieving (I wouldn’t recommend making all three flavours at once!) and a great deal of concentration while I made sure not to put Pimm’s in the yoghurt, the three delicious varieties were in the freezer. The next day, after a bit of last-minute preparation, I dressed my taste-tester friends in four-jumpers apiece to raise their body temperature. We sat down on the front step and enjoyed the lollies al fresco.

pimm’s lollies

A whole bottle of Pimm’s makes far more lollies that anyone could reasonably eat. We advise adjusting the quantities based on the size of your freezer, or alternatively you can just drink any Pimm’s mix that doesn’t fit.

Ingredients

a bottle of Pimm’s
a bottle of lemonade
some fresh strawberries, one for every two lollies
sprigs of fresh mint

One. Mix one part Pimm’s with three parts lemonade. Yes, you can make it stronger, but it won’t set—and let that be a lesson to you.

Two. Skewer a strawberry, halved lengthways, onto each lolly stick, and press a sprig of mint into the top to look like leaves. It sounds a bit of a faff, and it is, but it looks very pretty when frozen.

Three. Pour the Pimm’s mixture into the moulds until they are three-quarters full. Put the sticks into the mould, and place the lollies in the freezer until solid.

marbled marvels

This recipe makes six lollies. It calls for puree, but I found fruit smooshed through a sieve worked fine. 

Ingredients

250ml blackberry puree
250ml raspberry puree
250ml thick Greek yoghurt
9 tbsp icing sugar

One. Place the blackberry puree, raspberry puree and yoghurt in separate bowls, and add 3 tbsp of icing sugar to each. Stir well.

Two. Layer each of the three mixes alternately into lolly moulds until three-quarters full. Pop a stick in each one and freeze for 6-8 hours.

do-it-yourself fabs

Retro-tastic treats. This recipe makes around six.

Ingredients

300g fresh or frozen raspberries
juice of a lemon
75g caster sugar, to taste
200g milk chocolate
75g hundreds and thousands

One. Place the raspberries, lemon juice and sugar in a pan with 450ml water and boil slowly. Remove from the heat, leave to cool, and then strain the liquid through a sieve, discarding the raspberry pulp.

Two. Fill six lolly moulds three-quarters full with the raspberry liquid, then insert your lolly sticks and place into the freezer to set.

Three. Melt the chocolate in a heatproof bowl.

Four. Removing a lolly at a time from the freezer, dip each one halfway in chocolate, then dip the top quarter into the hundreds and thousands. Return to the freezer until ready to serve.