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.
450g tin pineapple rings
100g dark chocolate, melted and 100g desiccated coconut
100g white chocolate and 100g freeze dried raspberries
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
25g chocolate chips
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
1 tub clotted cream ice cream
1 punnet of fresh strawberries
1 packet round shortbread biscuits
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
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
100g blueberry and blackberry puree (100g blueberry/blackberry
blitzed until smooth)
2 passion fruits
50g blackberries and blueberries
50g strawberries and raspberries
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
Rose petals fresh or dried
50g sliced strawberries
50g halved raspberries
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
45g white caster sugar
Juice and zest of half a lime
Cucumber ribbons (1 ribbon per lolly)
mint leaves (approx. 2 leaves per lolly )
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