Tuesday, 19 July 2011

Boozy lolly-pops

BOOZY Lolly-Pops

Make simple syrup: cook 60 ml  of sugar and 2fl oz of water over medium-low heat until the sugar dissolves. Combine with 12fl oz of grapefruit juice and 4fl oz of Campari.
Make simple syrup as described. Purée with 450 ml of roughly chopped fennel and 4fl oz Pernod.
Make simple syrup as described. Purée with 2fl oz of rum, 118 ml of mint leaves, 2fl oz of lime juice and 8fl oz of water.

Set in lolly-pop holders, place in the freezer and hey presto......

No comments:

Post a Comment