Cocktail Ice Lolly Recipes

Prosecco Cocktails at home with Tipple Box

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The sun is finally shining so while you’re sipping on your cocktails in the garden, why not eat them too?

Prosecco Cocktails at home with Tipple Box

The perfect refreshing treat for summer, we’ve transformed some traditional cocktail recipes into delicious iced lollies to transport you to your childhood with a boozy twist.

These recipes are for a full lolly tray so if you’re mixing it up with a range of cocktails, make sure you reduce the quantities per person.

Top Tip; Try to resist! Leave the lollies for a minimum of 6 hours to ensure the alcohol has time to freeze correctly or you’ll end up with a slush instead!

Gin Zing 

  • 375g Chopped Cucumber
  • 250ml Elderflower Cordial
  • 75ml Gin

Method: Place the cucumber and elderflower cordial in a food processor or blender and blitz until smooth. Pass the mixture through a fine strainer into a bowl and stir half of the pulp in the sieve back into the cucumber and elderflower juice.Mix in the gin until well combined, then pour into six popsicle moulds.

Strawberry Margarita

  • 300g Strawberries
  • 75ml Tequila
  • 1 Lime (Zest and Juice)
  • 12 Basil Leaves
  • 25ml Sugar Syrup

Method: Place strawberries and tequila into a blender and blend until smooth. Add lime zest and basil leaves and pulse until chopped. Add sugar syrup and lime juice then pour into ice lolly moulds.

Gin and Tonic

  • 12.5ml Fresh Lime Juice
  • 50ml Gin (of your choice!)
  • 700ml Tonic Water
  • Sliced Garnish (Cucumber, Orange, Lime, Berries)

Method: Mix together your gin, tonic water and lime juice. Place your garnish slices into the lolly moulds and top with the mixture into ice lolly moulds.

Mojito

  • 100g Caster Sugar
  • Small Pack Mint Leaves
  • 150ml Lime Juice (Fresh)
  • 2 Lime Zests
  • 50ml White Rum
  • 300ml Soda Water

Method: Pour 100ml water into a saucepan and bring to the boil. Remove from heat, add sugar and stir until dissolved. Add mint leaves and return to heat and simmer for 5 minutes then leave to infuse for 30 minutes. Pour mixture through a sieve squashing the mint leaves to squeeze out juices then add rum, 125ml lime juice, lime zest and stir. Top with soda and taste the mixture - adding remaining lime juice if needed. Pour into lolly moulds.

Pina Colada

  • 3 Tablespoons Granulated Sugar
  • 120ml Water
  • 70ml Coconut Milk
  • 660g Fresh Pineapple
  • 75ml Rum

Method: Blend all the ingredients into a puree then strain through a fine sieve. Pour into moulds and freeze.

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