Juliet Sear's frozen treats

From rainbow lollies to a super-quick frozen pineapple trick that will have the family eating out of your hand... Juliet Sear is here with some tasty frozen treats to keep everyone happy this summer.

Pineapple pops

Ingredients

450g tin pineapple rings

lolly sticks

Optional coatings:

100g dark chocolate, melted and 100g desiccated coconut

100g white chocolate and 100g freeze dried raspberries

Method

  • Drain the pineapple slices and lay onto a lined baking sheet leaving space between each ring

  • Carefully push a stick into each of the pineapple rings

  • Place the tray into the freezer until frozen - or leave overnight so they are completely firm

  • Once the pineapple rings are frozen, melt the chocolate over a bain marie and dip half the ring into the melted chocolate and then into the coconut. Repeat with the same method if using white chocolate and freeze dried raspberries.

  • Place the pineapple pops back onto the tray and into the freezer to completely set

Watermelon lolly

Ingredients

500g watermelon

3-4 kiwis

25g chocolate chips

Method

  • Cut the watermelon into chunks and blitz until smooth using a food processor

  • Pour into the mould adding in chocolate chips at different levels to make a seed effect. Leave space at the top of the moulds for the kiwi and freeze for 2-3 hours.

  • Cut up the kiwi by cutting around the core so you only have the green flesh. Blitz to make a puree and then spoon onto the frozen watermelon bases and add the lolly stick, then freeze for an additional 1.5 - 2 hours.

Strawberries and cream ice cream sandwiches

Ingredients

1 tub clotted cream ice cream

1 punnet of fresh strawberries

1 packet round shortbread biscuits

Method

  • Spoon the ice cream into a lined tray. Freeze until firm and then use a cookie cutter to stamp out the round discs.

  • Place the ice cream disc onto a shortbread biscuit and sandwich another biscuit on top

  • Decorate the edges with sliced strawberries and place back into the freezer until ready to eat

Fruit and yoghurt rainbow lollies

Ingredients

1kg natural or Greek yoghurt

100g mango puree (100g mango blitzed until smooth)

150g kiwi puree (100g kiwi blitzed until smooth)

100g strawberry puree (100g strawberry/raspberry blitzed until

smooth)

100g blueberry and blackberry puree (100g blueberry/blackberry

blitzed until smooth)

2 passion fruits

50g blackberries and blueberries

50g strawberries and raspberries

1 kiwi

Method

  • Mix each puree with 250g yoghurt until nicely combined

  • In the base of the lolly moulds place the sliced fruit making sure to press into the shape of the mould or a swirl of puree whichever you prefer.

  • Carefully spoon the yoghurt mixes into the corresponding moulds, add the sticks and freeze for a minimum of 4 hours.

Prosecco strawberry and rose lolly

Ingredients

Rose petals fresh or dried

50g sliced strawberries

50g halved raspberries

500ml Prosecco

Method

  • In a jug mix the Prosecco until it has lost its fizz

  • Prepare the moulds with thin slices of strawberries, raspberries and rose petals

  • Pour in the Prosecco and freeze for a minimum of 4 hours

Gin and tonic lolly

Ingredients

200ml tonic

70ml gin

45g white caster sugar

Juice and zest of half a lime

Cucumber ribbons (1 ribbon per lolly)

mint leaves (approx. 2 leaves per lolly )

Method

  • In a jug mix the tonic, gin and sugar with the lime juice and zest until the sugar has dissolved and the tonic is no longer fizzy

  • Prepare moulds with ribbons of cucumber and mint leaves / edible flowers by curling the cucumber ribbon round the mould

  • Pour the gin mixture carefully into the moulds and freeze for a minimum of 4 hours