Nothing’s going to impress your friends more at your next soiree than appearing with a platter of pretty homemade ice blocks — especially if they’ve got a cheeky alcoholic twist. Shandy on a Stick anyone?
In their new recipe book, English couple Karis and Dominic Gesua have pulled together their favourite ice blocks — or "lollies" as the Brits call them — proving that they can be "a healthy snack, a fun treat or an easy and super-quick-to-prepare dessert option". The Ice Block Book also has some fun versions for kids' parties — think Nutella Pops or Octopops — but we do like the sound of those in the Cocktail Corner section: Spiced Rum Plum, Gin Sling, and Zesty Margarita. There are also lots of handy hints for getting your ice blocks picture-perfect, so you can get them just so before your guests descend.
PEACH AND BLACKBERRY ICE BLOCKS
Serves 4
Preparation time: 5 minutes
Freezing time: Six hours or overnight
200g ripe peaches, unpeeled, stoned and cut
into chunks
4 tsp natural unrefined cane sugar
4-8 blackberries, sliced into 5mm thick circles
1. Put the peaches, sugar and 80ml of water in a blender and whizz together.
2. Divide the mixture between the moulds, leaving a 1.5cm gap at the top.
3. Place the blackberry slices in the moulds, (use a spare stick to move the blackberries into a nice pattern, if you like). Try to place the blackberry slices near to the sides of the moulds — this way, when you de-mould the iceblocks, the blackberries will be visible.
4. Insert the sticks with the stick-holders and place in the freezer.
TIP: Keep the skin on the peaches — it retains more nutrients and fibre and gives the iceblocks a great colour and pattern.
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• Extract printed with permission from The Ice Block Book by Karis and Dominic Gesua. Photography by Rita Platts. $29.99. Published by Kyle Books, distributed by NZ Book Reps.
