A little while ago a domestic goddess got in touch, her name is Emelia and she runs the Hackney Pantry blog which is AMAZING and full of fabulous recipes and epic pictures of cake.
I spent quite a lot of my morning admiring her quick-and-easy-to-make dishes and subsequently have been inspired to get my Blog Queen backside in gear and whip up a storm in the kitchen.
Ok so um… storm might be exaggerating a wee bit but there are certainly a few tasty treats that I think I could handle, loving Emelia’s recent picnic post in particular.
And as it’s summer scorcher week (and outside Mr Sunshine has definitely got his ruddy great hat AND shades on!) we thought we’d ask Emelia to come up with a cool-down recipe especially for your lovelies….Virgin Raspberry Mojito Ice Lollies anyone?!
Emelia From The Hackney Pantry: Ice lollies never fail to make me feel like a little kid again. Who doesn’t love a super fruity refreshing drink on a stick, especially in this weather? That being said, I think I might have had one too many callipo’s during this crazy heat wave so it was time to try something a little bit different and dare I say it, grown up.
These ice lollies couldn’t be easier to make, you literally just chuck everything in the blender and pour into some moulds. If you don’t have any moulds already you can easily pick some up on Amazon or eBay for a couple of pounds, or I got mine from Ikea. Or you could get creative and use empty yoghurt pots or something similar. You can buy the sticks from food supply or craft shops, or order some on eBay.
The raspberries are from my dad’s garden, he is so lucky to have huge raspberry canes with so many raspberries he doesn’t know what to do with them all. Don’t worry though if you don’t have home grown ones coming out of your ears, frozen ones work perfectly too.
I’ve made these sans alcohol for a guilt free treat but you could easily add a splash of rum or vodka too. Just remember not to add too much as alcohol doesn’t freeze and no one likes slushy ice lollies (unless you actually want to make a slushie, which, now I think about it, is an amazing idea, frozen raspberry mojito’s… mmmmmm!)
Virgin Raspberry Mojito Pops
Makes approx 8 medium sized ice lollies
300g raspberries (fresh or frozen, defrosted)
1 large lime, juiced (approx 4 tbsp)
20g mint, leaves picked
4 tbsp honey
100ml fat free yoghurt
Ice lolly moulds and sticks
Top Tip – before juicing the lime blast in the microwave for 20 seconds, then roll the lime around on the work surface putting pressure on with the palm of your hand, this will make sure you can get as much juice out of it as possible!
1. In a blender or food processor, add all the ingredients and blitz up until well blended and all the raspberries and mint is finely pureed.
(You can strain the mixture through a fine sieve at this stage if you want to get rid of the pips but I don’t mind them so left them in)
2. Pour the mixture into the moulds (if you like you can layer it with some extra yoghurt to make them look super pretty), pop into the freezer for a couple of hours.
3. When they have just started to set push the sticks in. Freeze for 8-10 hours or overnight.
I am so making these for our next BBQ! or maybe just for myself this weekend?
Would also make great served-with-after-ceremony-drinks canapés for a summer wedding, facilities dependent of course.
Do any of you gorgeous lot make your own ice lollies? or how about ice cream?!
Do let us know if there are any other recipes we can share and we’ll see what we can do! In the meantime be sure to check out The Hackney Pantry for other fancy (yet fuss free) food stuffs.
Big Mojito Love