Chambord and lemonade ice lollies

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The perfect summer treat, Sally's Chambord and lemonade ice lollies make deliciously easy frozen cocktails. A boozy twist on a peach Melba, fresh raspberries and peaches are frozen within a raspberry liqueur and lemonade ice lolly.

First published in 2016




Chambord and lemonade ice lollies

  • 1 peach, halved and stone removed
  • 12 raspberries, washed
  • 80ml of Chambord, or other raspberry liqueur
  • 300ml of lemonade


Cut the peach into thin slices and halve the raspberries. Divide between 6 ice lolly moulds
Mix the Chambord with the lemonade in a jug and pour into the moulds before adding the lolly sticks
Place in the freezer for at least 6 hours, or preferably overnight, to allow the lollies to freeze solid
When completely frozen, gently warm the moulds to loosen and release the lollies (either rub gently between your hands or run under warm water). Enjoy!
First published in 2016

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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