Ice baby

With heatwaves galore, we’ve been gorging on these bad boys.

Recipe for 𝗶𝗰𝗲 𝗹𝗼𝗹𝗹𝗶𝗲𝘀 made with Pinkster Gin and fresh raspberries

𝗥𝗮𝘀𝗽𝗯𝗲𝗿𝗿𝘆-𝗜𝗻𝗳𝘂𝘀𝗲𝗱 𝗚𝗶𝗻 & 𝗧𝗼𝗻𝗶𝗰 𝗜𝗰𝗲 𝗟𝗼𝗹𝗹𝗶𝗲𝘀

Servings: 8 to 10 ice lollies

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦:- 75 ml Pinkster Gin- 450 ml tonic water (try different flavours like Fever-Tree elderflower tonic)- 30 ml freshly squeezed lime juice- 30 fresh raspberries- Ice lolly moulds- Wooden ice lolly sticks

𝗗𝗜𝗥𝗘𝗖𝗧𝗜𝗢𝗡𝗦: Pour Pinkster Gin, tonic, and lime juice into a bowl. Stir well to combine. Pour mixture into the ice lolly moulds. Add three halved raspberries into each mould, pop in wooden lolly sticks, and place into the freezer until solid.

Adapted from recipe by Mixologist Harp Mann @MixMann as published in The Times and The Sunday Times WeekendPhoto by Daniel Oberg