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Chambord and lemonade ice lollies

by Sally Abé
  1. Chambord and lemonade ice lollies
Item 1 of 1
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5.00

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.

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Ingredients

Metric

Imperial

Chambord and lemonade ice lollies

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

Method

1
Cut the peach into thin slices and halve the raspberries. Divide between 6 ice lolly moulds
2
Mix the Chambord with the lemonade in a jug and pour into the moulds before adding the lolly sticks
3
Place in the freezer for at least 6 hours, or preferably overnight, to allow the lollies to freeze solid
4
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
Sally Abé

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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