Ingredients
Strawberry and Champagne
Plum and cider
Orange and Cointreau
Method
Strawberry and Champagne
1.Whizz 6 strawberries and sugar until smooth and puréed. Transfer to a jug and top up with the Champagne, stir well and spoon off any excess bubbles. Slice remaining strawberries and place 2-3 slices in each ice-block mould. Pour Champagne mixture into ice-block moulds and freeze for about 1 hour then insert an ice-block stick into the centre of each and freeze overnight or until set.
Plum and cider
2.Whizz the plums with the caster sugar until smooth and puréed. Transfer to a jug and top up with the cider, stir well and spoon off any excess bubbles. Place an edible flower in the base of each ice-block mould. Pour the cider mixture into the moulds and freeze for about 1 hour then insert an ice-block stick in the centre of each and freeze overnight or until set.
Orange and Cointreau
3.Combine the orange juice and Cointreau in a jug and stir well. Place a slice of orange in each ice-block mould (bend it around the mould if necessary) and pour in the juice mix. Freeze for at least 1 hour then insert an ice-block stick in the centre of each and freeze overnight or until set.
Makes at least 6 of each flavour. You can strain the orange juice if you prefer it without the pulp.
Note
