Gin Tonic-popsicle

Gin Tonic-popsicle

Total: 12 hr 15 min. | Active: 15 min.
vegan, lactose-free, gluten-free
Nutritional value / portion: 67 kcal
, Carbohydrate: 12 g
, Protein: 1 g


8 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Gin and tonic syrup

4 dl tonic water
4 ½ tbsp sugar
3 tbsp gin

Ice lollies

50 g blackberries, halved lengthwise
some lemon balm leaves
1 cucumber, cut into approx. 8 cm strips
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How it's done

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Gin and tonic syrup

Bring the tonic and sugar to the boil in a pan, simmer for approx. 2 mins. until the sugar has dissolved. Add the gin, leave to cool, pour into a measuring cup.

Ice lollies

Place the blackberries and lemon balm leaves in the ice lolly moulds, as desired. Pour in the gin and tonic syrup, freeze the ice lollies for approx. 12 hrs., inserting the ice lolly sticks after approx. 2 hrs.

Good to know
Tip: Instead of blackberries and lemon balm leaves, peel 4 long strips from a cucumber using a peeler and halve them.
Tip: Substitute blueberries for blackberries.
Shelf life: Keep the ice lollies in the freezer for approx. 1 week.

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