All recipes written by Gordon Ramsay
First, prepare a syrup by boiling water and sugar in a saucepan, until the latter is completely dissolved.
Also prepare the coffee, then add the syrup and let everything cool well.
When the mixture is completely cold, pour it into the molds filling them 2/3, then finish filling with a layer of whipped cream, close with the lid and let it rest in the freezer for at least 3 hours or until they are completely solidified.
The coffee popsicles are ready.
A little bit of fresh fruit, water, sugar and a great desire to escape from the heat. If you have these ingredients and some space in the freezer, you just have to prepare coupons artisanal popsicles with a surprising taste.
If you don't have the appropriate molds, don't rush to buy them! Indeed, they will be enough plastic glasses disposable from which you will transform the ice lolly once it is formed by making a cut on the edge and opening the glass with your hands.
If you want to get the right consistency then, It is important that you cool the fruit well in the refrigerator before blending it: in the same way, the syrup (which you will prepare following the directions in the recipes) it will have to be very cold or will end up altering the aromas of the ingredients.
Regarding the sticks instead, if the mixture is not dense enough at the time of cooling in the freezer, proceed to insert them after about 15 minutes, making time start again!
The handmade popsicles, unlike those made entirely with water and syrup, are able to preserve the freshness and nutrients of the fruit, but it is better to consume them In a week or you will end up losing the best of the preparation.
We have chosen 4 recipes rich in taste and freshness based on raspberries and kiwi, pineapple and lime, peaches and blueberries is melon, but once you have followed our suggestions, you can free your imagination and use fruit and aromas to taste to prepare delicious homemade popsicles and experiment with some variations.
The recipes indicate the ingredients for 7-10 popsicles of 70 g of each type.
Ingredients: 400 g raspberries, 105 g sugar, 100 g kiwi pulp, half a lemon
Procedure: boil 200 g of water with 80 g of sugar and the lemon juice for 2 minutes. Blend the raspberries and add them to this syrup once it has cooled. Prepare another syrup by boiling 50 g of water with 25 g of sugar. Blend the kiwi pulp and add the syrup. Fill the glasses for 3/4 of a raspberry mixture, let it freeze for 40 minutes, add the kiwi mixture, the stick and put it back in the freezer for 2 hours.
Ingredients: 450 g chopped pineapple, 80 g brown sugar, 2 lime
Procedure: boil 200 g of water with the juice of a lime, its grated rind and sugar for 2 '. Turn off and let cool. Blend the pineapple with the syrup. Put a slice of lime on the walls of each glass, then fill it with the pineapple mixture. Place in the freezer for 40 minutes, then insert the stick. Put it back in the freezer for about 2 hours.
Ingredients: 400 g yellow peach pulp, 100 g sugar, 60 g blueberries, half a lemon
Procedure: boil 250 g of water with the sugar and the lemon juice for 2 minutes, then let it cool. Blend the peach pulp and add 3/4 of the syrup. Put 4 blueberries on the bottom of each glass and cover with the remaining sugar syrup. Put in the freezer for 20 minutes, then add the peach mixture. Let it freeze for another 20 ’, insert the stick and put the popsicles back in the freezer for 2 hours.
Ingredients: 200 g orange melon pulp, 200 g white melon pulp, 100 g sugar, half a lemon, mint leaves
Procedure: boil 200 g of water with 100 g of sugar and the lemon juice for 2 minutes; turn off and let cool. Blend the pulp of the two melons separately. Add half of the sugar syrup to each melon smoothie. Distribute the orange melon's pureed pulp in each glass up to half of its capacity. Let it freeze for 30 minutes, then add the other smoothie and a mint leaf. Cook for another 20 minutes, insert the stick and put it back in the freezer for 2 hours.
Who said that icicles are only enjoyed by children? Today we prepare an alcohol variant that is forbidden to minors. The secret ingredient? Prosecco.
If you like an aperitif made with iced prosecco, you can't miss the really iced variant … and on the stick.
Yes, we're talking about a prosecco ice lolly. Preparing it at home is very simple and you can have fun adding many other ingredients to turn your ice lolly into a real ice cocktail.
Pure ethyl alcohol freezes at -114 ° C, while water at 0 ° C. In order to freeze alcohol you need to add a part of water and sugar and for this reason ice lollies of any kind always have a base of sweetened syrup. The alternative is a very powerful freezer that reaches temperatures below -114 ° C.
First prepare a syrup based on water and sugar (50 ml of water and 40 g of sugar). Use a saucepan and let the sugar dissolve completely in the water over low heat. Let everything cool and then add 300 ml of prosecco. Pour the liquid into the ice lolly molds and let it cool in the freezer for a few hours.
If you do not have the stencils you can use paper cups, but then it will be difficult to keep the stick straight and it will still have to be inserted after two hours of freezer.
You can also add fruit or pureed fruit to the base of prosecco and syrup. In this season the strawberries are still very sweet and tasty and the first peaches begin to ripen. You can also mix several fruits together and add leaflets of aromatic herbs such as mint, basil and lavender to give color and aroma to your popsicles.
You can amaze your guests with a popsicle based aperitif. Instead of the tray with the glasses, you will bring to the table a tray full of popsicles to accompany canapés, focaccia, small sandwiches and snacks of all kinds. The same is true for after dinner. You can use a sweet sparkling wine for the popsicles to serve with the fruit already cut into pieces.
If you are curious to find out how many other cocktails you can turn into tasty popsicles, take a look at our gallery. Always remember to add a portion of sugar syrup to the basic cocktail recipe otherwise it will never ice!
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