Gin & Tonic Pops
Natural colours and flavours
Vegan
Gluten Free
Nut Free
Serves 6 people
10 min prep
A fun twist for your cocktails for a special occasion this Summer. Be sure to leave plenty of time to freeze the popsicles (up to 6 hours).
Ingredients
Blood Orange Pops
- 1/4 cup Barker’s Blood Orange, Lime & Bitters Premium Mixer Soda Syrup
- 1 cup Water
- 1-2, thinly sliced into rounds Orange
Apple & Elderflower Pops
- 1/4 cup Barker’s NZ Apple & Elderflower Premium Mixer Soda Syrup
- 1 cup Water
- 1-2, thinly sliced into rounds Apple, red
To serve
- Gin (optional)
- Tonic water or Soda water
- Extra sliced Fruit
- Edible flowers
Method
Blood Orange Pops
- Place Barker’s Blood Orange, Lime & Bitters Premium Mixer Soda Syrup and water in a jug and stir to combine.
- Halve the orange slices. Place into six popsicle moulds (2 halves per mould), then pour in the soda mix (leave a little room at the top for expansion).
- Freeze for 1-2 hours, until mixture is frozen/slushy enough to hold popsicle sticks in place. Insert wooden popsicle sticks into ice blocks and return to freezer. Freeze for a further 4 hours or overnight, until frozen solid.
Apple & Elderflower Pops
- Place Barker’s NZ Apple & Elderflower Premium Mixer Soda Syrup and water in a jug and stir to combine.
- Halve the apple slices. Place into six popsicle moulds (2-3 halves per mould), then pour in the soda mix (leave a little room at the top for expansion).
- Freeze for 1-2 hours, until mixture is frozen/slushy enough to hold popsicle sticks in place. Insert wooden popsicle sticks into ice blocks and return to freezer. Freeze for a further 4 hours or overnight, until frozen solid.
To Serve
- Pour a gin (optional) and tonic or soda, using a little less tonic or soca than you usually would.
- Remove a popsicle from the mould, then insert into the glass. Garnish and serve!
