Need something cool and refreshing to beat the summer heat? We've got all the inspiration you need, from which fruits freeze best to choosing the mould to make your lollies pop.
Ice ice baby! Ice lollies aren't just for kids, get creative with ingredients and you'll find a flavour to please every palate. Sweet and syrupy or sharp and tangy, you can use a variety of fruity bases and even add a tipple or two, to make your lollies your own.
Use fruit juices, yogurt, cordials or even blended veggies for the base. For creamy results, try mixing yogurt with fresh fruit. Avocados also make perfect pops and are a healthy alternative to sugary juices. Summer berries, bananas, apples, oranges, kiwis, mangoes, peaches, cherries and pineapple all freeze well.
Vegetables may not spring to mind when making your frozen concoctions but try these sunshine lollies using grated carrot, orange and satsuma for a tasty, low-calorie treat or creamy avo lollies with a touch of lime, vanilla and a dollop of natural yogurt - you'll be surprised!
If you want to freeze in bulk for a sweet summer surprise, try this fruity Neapolitan lolly loaf. Soft fruits, cream and condensed milk are whizzed together and layered up to create a vibrant dessert. Freezing the layers individually creates distinctive lines. Guests can then slice up their single lollies from the main loaf - a novel dessert.
If you're looking to add a dash of something a little stronger to your ice pops, keep in mind that an overly boozy mix will result in a slushy lolly that won't hold its form. Alcohol has a higher freezing point than fruit juices and yogurts, so stick to the measurements in the recipe. These mango, chilli & tequila ice lollies are the perfect mix of sweet and spicy, with a shot of fiery tequila. Our strawberry & prosecco lollies have a concentrated elderflower cordial to give that delicate floral flavour and a dash of fizz for a special occasion.
Depending on the ingredients, your lollies will take about 6-8 hours to freeze so leaving them to the last minute is not an option. Alcoholic pops will take slightly longer and the texture will be different to creamy lollies with yogurt in the base.
There are a range of moulds in every conceivable shape, so you can get experimental. Silicone moulds make it easier to pop lollies out and are easy to clean.
You can also use yogurt pots or paper cups like in these milkshake ice pops. To keep the sticks in place while freezing, we recommend poking them through an upturned paper cupcake case or sheet of foil, placed across the top of your pot. Choose sturdy sticks.
It's a good idea to leave a small gap at the top of the mould as the lollies will expand during the freezing process. About halfway through freezing, insert your sticks into the mixture and pop back into the freezer.
To get them out of the mould, dip briefly in hot water, up to the rim, to loosen your lollies.
Once your lollies are frozen, you can amp them up with a little melted chocolate and some sprinkles. These tropical granola lollies count as one of your five-a-day and have a crunchy cereal topping that's deliciously moreish.
Scoff your lollies once frozen to get the best flavour. If you're saving them for another day, wrap them in baking parchment to avoid freezer burn and store in individual airtight freezer bags. They're best enjoyed within one week of making.
What's your favourite lolly flavour combo? Let us know in the comments below...