|Preparing the fruit
|Da Daa !
It was such a hot day yesterday I decided to make some ice lollies. GD had already made some earlier in the week using just a stronger than usual dilution of lemon squash and orange squash which were really very good, the kids ate them and said they liked them, even though they were a bit more icy hard to begin with than shop ones. I tried a lemon one, I’m not a fan of squash no matter how ‘hi juice’ it is but I have to say it tasted really refreshing and I preferred the extra bite to it. I wanted to try and make some that were more natural using freshly squeezed fruit juices, ones that the kids would like, and I found this recipe in Hugh Fearnley-Whittingstall & Fizz Carr’s ‘The River Cottage Family CookBook’. This is a book I use a lot of the time and I really recommend it for good down to earth cooking. Hugh has away of explaining the recipes and how to go about putting them all together that anyone from a novice to an experienced cook would enjoy and could follow. The book is written in such a friendly and encouraging manner that sometimes I feel a benevolent energy transfers to the food. Mind you GD is such a fan of H.F.W. that I get a lot of exposure to ‘River Cottage’ and its ways.
250 ml Filtered Water
200 g caster sugar (original recipe said 250 g we found this too sweet)
300 ml Freshly Squeezed Orange Juice
50 ml Freshly squeezed Lemon Juice
Put the castor sugar into a medium sized saucepan and pour in the water. Place the sauce pan on the hob over a low heat and stir with a wooden spoon until the sugar has completely dissolved. Turn up the heat and bring the syrup to a steady boil for 5 minutes. Switch off the heat and allow to cool completely. Add the juice to the syrup. Mix well and transfer to a pouring jug to fill your moulds with. The flavour will be slightly muted when frozen so at room temperature it should taste a little too sharp and a little too sweet. Fill your moulds to about 3/4 filled, the mixture will expand as it freezes, place in the freezer, if you don’t have a stick tray to keep the sticks upright you can wait until the mixture is slightly frozen, firm enough to hold a stick and then pop one in.
What I have found is everyone thought the lollies were brilliant. Good job!.Personally I want to try some without any sugar at all, I’m a bit hard core though. I’d also like to try and reduce the sugar on the kids ones a tad more, and slightly increase the water, not only to give a bit more hardness to the ice but because I was just a little short of filling my tray up as well. My moulds take wooden sticks which are great but I want to look out for some kiddie ones that come with a drip catcher as well, such a good idea. We had some shop brought mixed lollies in the freezer at the weekend when all the grandchildren were over but they really went for the home-made ones which was great, and they all managed them fine even without a drip catcher and the youngest GD5 is only two.
Post script: I have made lollies for some months now and tweaked the quantities a little to our liking and found this is working well, plus everyone is still opting for home made lollies over shop brought. This recipe fills my mould exactly, it’s a Norpro frozen ice pop maker makes 10 lollies
400 ml filtered water
450 fresh squeezed orange juice (approx 8 medium oranges).
150 caster sugar
50 ml freshly squeezed lemon juice (approx 1 large lemon)
Oh and don’t throw your peel away!. citrus peel make terrific fire lighters. Simply put peel on a tray when you next cook in the oven and let the peel turn black, let cool put in a container till needed. Makes lovely fire-lighters we use ours in our chimenea at night.