Blimey I've made a lot of ice lollies this week. I know there is a whole official
that loads of bloggers are involved in and this isn't a part of that but I was sent this cute little mould by
and this was my only recipe for this week so here you go. My lolly making plan was simple but these things never turn out quite how you plan. The original recipe I tried twice tasted amazing but was too soft so the lollies wouldn't come out of the mould attached to the stick. However, I have discovered a super easy recipe for ice cream without a machine as a result so I'm pretty happy about that. I went back to the drawing board and worked on these little beauties.
Intense lolly making aside, it's been a fairly hectic week that has involved a very quick jaunt to London to fix some wedding dress issues (I have to say, David's Bridal in Westfield Stratford were wonderful). Taking a baby to London is not something I could have done alone, I took a friend and she saved the day both by babysitting and helping with my dress. The most stressful part of taking Matilda on the tube was going from Euston to Highbury & Islington, we got on the tube and I put the pram next to a seat and sat down with Matilda. Silly me hadn't put the breaks on so at the next stop the doors on the opposite side opened and the pram started to roll out onto King's Cross station. I caught it in time but I dread to think what would have happened if we'd lost it. Lesson learnt: always put the breaks on.
Aside from being pretty special looking they taste gorgeous. I love how the sweetness of the cherries mixes with the rosewater and coconut milk. I don't like lollies that are too sweet and these are just right. If you prefer you can blend the cherries with the coconut milk, I prefer bigger chunks of fruit so I left them bigger. I've put this in the notes below but you could easily leave the sugar out to make them for kids. When Matilda is older I think it would be really fun to make lollies together in the Summer. She already sits in the kitchen with me whilst I bake so as she grows she'll be able to get more involved. Her favourite part of making these was my crazy dancing to Haim's 'Don't Save Me'.
Cherry, Coconut and Rosewater Ice Pops
makes 4-5 ice pops
200g cherries, stoned
juice of half a lemon
1x 400g can of full fat coconut milk
50g caster sugar
2 tablespoons rosewater
- Easy peasy! Start by simmering the cherries with the lemon juice and a little water until they go soft and dark but not completely disintegrated. You want to be able to easily crush them with a fork.
- In another pan, bring the coconut milk and sugar to a boil, turn off the heat and add the rosewater.
- Mix 1/3 of the coconut milk with the cherries.
- Pour the cherry coconut mix into the moulds, filling to 2/3 full.
- Pop the lids on and freeze for 3 hours.
- Remove from the freezer, take off the lids and pour the remaining coconut milk in to the brim.
- Replace the lids back on and freeze overnight.
- To remove easily from the moulds, run under hot water to loosen.
- If you want to make these without the sugar they will still taste lovely, and be more child friendly as well.
Thank you to Sainsbury's for sending the mould and a voucher for the ingredients.