Good afternoon Year 2!
Hello year 2, happy Thursday! I hope you’re all enjoying the sunshine? I’m sitting inside working, with the sun on my back and I can hear the birds tweeting outside, it’s a lovely day! I enjoyed sitting outside to eat my lunch but it did get a bit too hot! I’m hoping to enjoy some more sunshine later.
I wonder how many of you have been enjoying a paddling pool in the garden? How many of you are enjoying an ice cream treat? I know that in my freezer I have some very delicious FAB Ice lollies and I cannot wait to treat myself later! What is your favourite ice lolly?
I was searching online and I’ve found some recipes for some delicious ice lollies. I know how much you like cooking and baking so I’m sure you’ll enjoy these simple recipes below. Have fun, and don’t forget to send me a picture!
https://realfood.tesco.com/step-by-step/how-to-make-rainbow-ice-lollies.html
Striped Fruit Juice Lollies – Method https://realfood.tesco.com/recipes/striped-fruit-juice-lollies.html
- Line up 8 ice lolly moulds. Pour 2 tbsp orange juice into each. Put in the freezer for 1 hr.
- Divide the strawberries evenly between each mould. To get the fruit to show in the finished lollies, make sure you press the berries into the side of the moulds. Cover each one with 1 tbsp forest fruit juice. Leave to freeze for 30 mins, then push a lolly stick into each. Return to the freezer for 1 hr.
- Remove from the freezer and add 2 tbsp orange juice to each mould for the final layer. Return to the freezer for at least 2 hrs to make sure the lollies are fully set.
- Briefly dip the lolly mould in warm water to release the ice. Eat straight away.
Tip: It’s easy to change the flavours: simply swap the juice to your preferred choice, but use the same quantities.
You can still make these if you do not have ice lolly moulds – simply wash out and reuse empty yogurt pots. You may need to increase the quantities of juice for each layer.
Rhubarb Ice Lollies – Method https://realfood.tesco.com/recipes/rhubarb-ice-lollies.html
- Put the rhubarb in a pan with the sugar and vanilla pod. Slowly bring to the boil, and then simmer for 5 mins until the rhubarb has softened. Remove from the heat. Put a sieve over a large bowl and push the rhubarb mixture through using a wooden spoon; discard the stringy bits left in the sieve.
- Use a whisk to combine 200ml of the rhubarb syrup with 2 tbsp of the yogurt. Set aside to cool.
- Combine the remaining yogurt with the honey. Tip into an ice cream maker and churn according to the machine’s instructions until smooth and almost frozen. Spoon into a tub and put in the freezer while you churn the rhubarb.
- Layer the rhubarb and yogurt alternately in 4 x 100ml lolly moulds (if the yogurt has firmed up too much, let it sit for a few minutes). Insert sticks into the moulds and freeze for 2-4 hrs until completely solid.
- Run the outsides of the moulds under hot water to remove and serve immediately.
Tropical Ice Lollies – Method https://realfood.tesco.com/recipes/tropical-lollies.html
- Chop 350g (12 2/3oz) pineapple into chunks. Whizz in a blender with the lime zest and juice, rum (if using), 2 tbsp water (3 tbsp if not using rum), the sugar, chopped basil and ginger, until a smooth green purée forms.
- Chop the remaining pineapple into small pieces and divide between 8 lolly moulds. Put a slice of kiwi and a small basil leaf in each (see tip). Pour in the pineapple mixture, pop in the lolly sticks and put in the freezer for at least 3 hours, or until frozen solid. To unmould, dip the lollies briefly in hot water just beforeserving. They will keep in the freezer for up to five days.
Tip: To get the fruit and basil leaves to show on the lollies, make sure you press them into the sides of the moulds.
https://realfood.tesco.com/recipes/watermelon-kiwi-and-lime-ice-lollies.html
Watermelon, Kiwi and Lime Ice Lollies – Method
- Thinly slice the remaining kiwi into 16 rounds. Stick these to the outside of the lolly moulds. Divide the mixture between 8 x 100ml lolly moulds with the kiwi slices and insert a stick into each. Freeze for at least 4 hrs, or preferably overnight.
- When ready to eat, run the outsides of the moulds under hot water for 10 secs then remove gently by the sticks (repeat if they won’t budge on the first attempt).
Enjoy the rest of the sunshine, wear a hat and lots of suncream!
Miss Gedney