The Sipsmith Blog

Alcoholic Ice Lollies & Other Frozen Gin Serves

in Articles June 23, 2014

What’s better than a refreshing summer cocktail? Simple: a summer cocktail that also happens to be frozen. Like alcoholic ice lollies. Or gin and tonic sorbet.

In our opinion, these frozen treats aren’t just for the kids. When the summer heat wave hits, you won’t want to choose between a tipple in hand and something chilly enough to cool you down. Luckily, you don’t have to: whether you’re a fan of G&Ts or favour a crisp and refreshing Summer Cup, you’ll be relieved to know that your favourite drink will be just as delicious frozen as it is freshly poured. Find recipes below for some chilly alcoholic ice lollies.

Summer Cup Freeze

We love Summer Cup every which way, but there’s no doubting that the alcoholic ice lollies version is our favourite way to beat the heat.

All you’ll need in the way of special supplies is a basic ice lolly mould. Mix one part Summer Cup and two parts lemonade and scale up or down as necessary (just don’t change the ratio: too much alcohol and it won’t freeze!). Pour into the moulds and let set until frozen through.

You can serve these popsicles as is or use them as an ice cube of sorts: to get extra festive, mix 35 ml of Summer Cup and 60 ml of lemonade in a rocks glass, and crown with the lolly.

Sloe Gin Freeze

Though it’s traditionally seen as a wintertime drink, we think that the ripe berry flavours of sloe gin also make it an enjoyable summer beverage. Why not experiment with a Sloe Gin Freeze, then?

The process is largely the same as the Summer Cup Freeze above; for this version, simply mix one part Sipsmith Sloe Gin to two parts bitter lemon and freeze. For your party serve, blend 35 ml of Sloe Gin with 60 ml of bitter lemon and garnish with a twist of orange. Dunk in your ice lolly and there you have it!

Summer Cup Sorbet

Love Summer Cup but fancy trying something a little different? Simple: make yourself a cocktail sorbet. Quick, delicious, and fantastic when frozen, it’s a tipple that also happens to be edible.

Mix 800 ml of freshly squeezed orange or tangerine juice with 350 ml of ginger syrup* and 50 ml of Summer Cup. Combine ingredients in a large bowl, stir, and then cover. Chill until very cold, roughly six hours (or overnight). Transfer to an ice cream maker and process according to manufacturer’s instructions, freeze additionally if necessary, and then serve in a coupe topped with Champagne.

*To make the ginger syrup, peel a thumb of ginger. Place the ginger, 200 grams of sugar, and 230 ml of water in a covered saucepan over low heat for 30-40 minutes. Set aside to cool. Strain out the ginger and reserve to make a garnish or candied ginger.

Gin and Tonic Sorbet

Our final frozen cocktail serve is a Gin and Tonic sorbet. We like this recipe from BBC Good Food, which mixes gin with tonic water, sugar, and lots of lemon and lime. Give it a try: after all, there’s nothing quite so refreshing for summertime sipping as alcoholic ice lollies.

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