Ice baby

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

Recipe for ๐—ถ๐—ฐ๐—ฒ ๐—น๐—ผ๐—น๐—น๐—ถ๐—ฒ๐˜€ made with Pinkster Gin and fresh raspberries๐Ÿ‘‡

๐—ฅ๐—ฎ๐˜€๐—ฝ๐—ฏ๐—ฒ๐—ฟ๐—ฟ๐˜†-๐—œ๐—ป๐—ณ๐˜‚๐˜€๐—ฒ๐—ฑ ๐—š๐—ถ๐—ป & ๐—ง๐—ผ๐—ป๐—ถ๐—ฐ ๐—œ๐—ฐ๐—ฒ ๐—Ÿ๐—ผ๐—น๐—น๐—ถ๐—ฒ๐˜€

Servings: 8 to 10 ice lollies

๐—œ๐—ก๐—š๐—ฅ๐—˜๐——๐—œ๐—˜๐—ก๐—ง๐—ฆ:- 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

๐——๐—œ๐—ฅ๐—˜๐—–๐—ง๐—œ๐—ข๐—ก๐—ฆ: 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