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Do you like your popsicles milky, fruity or boozy? Whatever your preference, here is a complete guide to making quick, delicious freezer treats
Along with bling and outrage, the ice lolly is probably the thing fashion designers and toddlers most have in common. It is instant dessert and an edible sticking plaster. Mostly, whether you go to town with the freeze-ins, the ombrés and the post-freezer coatings, it is heatwave relief on a stick.
Almost any liquid, bar neat, heavy alcohol, freezes well – from double cream and coconut milk to freshly pulped watermelon (for which there’s a stellar hack: slice off the top of the fruit, plunge in a hand blender and juice the inside, then strain). Make sure whichever option you plump for is overly flavourful – mild juice will make for a meh lick.