This month’s recipe is Wimbledon 🎾 inspired, using seasonal ingredients for four refreshing summer popsicles – perfect for a heatwave!

What’s in season in July?

Apricots, Blueberries, Blueberries, Cherries, Kiwi, Melon, Peaches, Raspberries, Strawberries 🍓, Tomatoes

Artichokes, Asparagus, Beetroot, Broad Beans, Carrots, Courgettes, Fennel, New potatoes, Pak choi, Peas, Peppers, Rocket, Spring onions, Sweetcorn, Turnips, Watercress

Lamb

Crab, Haddock, Mackerel, Pollock, Prawns, Salmon, Sardines, Scallops, Tuna

This month we’ve created 4 different variations of the classic summer popsicle, inspired by Wimbledon Tennis and designed to keep you cool and hydrated in the sunshine.

1. Lemon and Lime Mint Cooler 🍋

2. Berry Blast 🍇

3. Tangy Orange 🍊

4. Strawberries and Cream 🍓

The recipes make enough for 4 popsicles, so feel free to tailor the quantities depending on how many you wish to make. They are super fun, easy to make, and are perfectly refreshing for a summer afternoon in the sun!

Lemon and Lime Mint Cooler 🍋

Equipment:

Popsicle mould, measuring jug

Ingredients:

1 lemon
1 lime
1 bag of mint
Agave nectar
Cordial of your choice (we used this one)

Method:

1. In a measuring jug, dilute the cordial into 500ml of water. This is the same as making two glasses of diluted cordial, so add as much or as little as you prefer.
2. Cut up some slices of lemon and lime, and place into the popsicle mould.
3. Add some sprigs of mint. (Alternatively, you can infuse the cordial with mint by leaving it in the water overnight and storing it in the fridge)
4. Once all the fruit and mint has been added, fill the mould to the top with the diluted cordial water.
5. Freeze for 6-8 hours or leave overnight.

Berry Blast 🍇

Ingredients:

Punnet of blueberries
Punnet of raspberries
Alternatively: you can use any summer fruits you prefer, just make sure they aren’t too big for the mould otherwise it won’t freeze properly
Agave nectar

Method:

1. In a measuring jug, crush desired amount of raspberries in correct amount of water for mould size* using a fork until they are semi-mashed, with some individual segments.
2.  Add desired amount of blueberries.
3. Fill to the top with water.
4. If you would like a sweeter popsicle, add some agave nectar or dilute the water with a cordial of your choice.
5. Freeze for 6-8 hours or overnight.

Tangy Orange 🍊

Ingredients:

4 large oranges

Equipment:

Orange juice squeezer

We recommend:
Kenwood Citrus Juicer or Handheld Enamel Orange Squeezer

Method:

1. Cut up 4 large oranges and squeeze for the juice. You can use an electronic or hand held device to do this. Alternatively, if you are pushed for time, you can just use orange juice from a carton, however freshly squeezed is much healthier and packed full of vitamin C!
2. Distribute the juice between the moulds.
3. Freeze for 6-8 hours or overnight.

Strawberries and Cream 🍓

What is Wimbledon Tennis without this combination?!

Ingredients:

½ can of full fat coconut milk (not drinking milk)
500g punnet of strawberries
Vanilla extract
Agave nectar

Equipment:

Food processor

We recommend:
Kenwood Mini Chopper Food Processor

Method:

1. Cut up strawberries and combine with coconut milk in food processor.
2. Add as much agave and vanilla extract as desired; the sweeter you wish, add more. We added three drops of vanilla and a big squeeze of agave and found it was just right, as the strawberries are very sweet too!
3. Blend at high speed until all the ingredients have mixed.
4. Pour into the popsicle mould, and freeze for 6-8 hours or overnight.

*The measurements will vary depending on where you got your popsicle moulds from, so it is safer to make more and if you have any leftover, just to drink it or even add an alcoholic drink and enjoy that whilst you wait for them to freeze.

We used popsicles from Sainsbury’s and found that 250ml of liquid was enough to fill up two moulds, therefore 500ml was perfect for all 4!