These refreshing elderflower, cranberry and mint ice-blocks from The Australian Women’s Weekly’s ‘Delicious Gluten-Free Food’ cookbook are frozen with vodka for a cheeky adults-only treat.
Ingredients
Method
1.Combine vodka, cordial, lime juice and mineral water in a medium jug. Divide mixture between the moulds; sprinkle equally with mint.
2.Wrap the mould completely in plastic wrap; insert the ice-block sticks into holes, piercing the plastic (the plastic wrap will help keep the sticks upright). Freeze for 6 hours or until mixture is frozen.
3.Pour cranberry juice over the vodka mint layer. Freeze for 2 hours or until juice is frozen.
4.Just before serving, rub the outside of the moulds with a hot kitchen cloth; gently remove ice-pops.
You will need 24 x ¼-cup (60ml) ice-block moulds and 24 ice-block sticks. We used 60ml shot glasses and lollypop sticks to make our ice-pops. The ice-pops can be made several days ahead. For a non-alcoholic version, omit the vodka and add 1/3 cup extra mineral water.
Note
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