Sometimes I get an idea stuck in my head, and it loops on repeat like a catchy song. I’ve had a half-baked idea floating around my brain for over a week now. A combination of flavours that I knew was a winner, but I wasn’t sure what to do with them. While a cake or pie is usually my default option, this time I decided to make ice blocks instead. A pretty, boozy concoction that is perfect for the last week of summer. And in those other rare quiet brain moments… shake it off shake it off.
The flavours of lychee, raspberry and rose were inspired of course by Pierre Hermé and the famous Ispahan dessert, which is a modern classic. I had experimented with them once before in this fruit salad, which turned out both gorgeous and delicious. I thought that gin would be the perfect accompaniment this time. I used Hendricks, which is my favourite because in addition to the usual gin botanicals, it has also been infused with rose petals and cucumber.
These ice blocks were just perfect. I’ve been on a bit of a nostalgia kick lately, which may have something to do with eating a few childhood favourite treats like red frog lollies and Crunch chocolate. It’s nice to modernise an old favourite with a grown up twist. I loved all of the flavours together. Of course if you are making it for the kiddies, just leave out the booze.
I’ve been eating fresh berries almost every day this summer, and the raspberries and strawberries have been especially good this year. I feel like summer has flown by yet again, but hopefully the warm weather returns for a little longer for another month (or maybe two!) of beach weather and summer fruit.
Lychee, Gin & Raspberry Ice Blocks
Makes 4
- 1 can lychees in juice
- 30ml Hendricks gin
- 1-2 teaspoons rosewater
- 1 punnet raspberries. You could use strawberries instead or as well.
Pour liquid into ice block moulds until they are about 1/4 full. Add a few raspberries into each. Freeze for at least 1-2 hours and then repeat. After the second layer is almost frozen, add push the wooden popsicle stick into the centre of each without it moving. If they are not yet frozen enough, return to the freezer and try again after another hour. Repeat with two more layers of lychee juice and raspberries until the moulds are full. Return to the freezer overnight until firm.
When ready to serve, run a little cool water on the outside of the moulds and pull the sticks gently to dislodge the ice blocks.