Cool off with these delicious gin ice lolly recipes!

We love G&T ice lollies here at Craft Gin Club, they’re cooling, boozy and deliciously tasty. Better still, they’re easier than you think to make.

With the arrival of summer gracing our usually rainy shores, it's been a bit of a struggle to stay cool recently. Although we shouldn’t complain, should we?

The good news is, any of your favourite gin cocktail combos can be adjusted to make boozy pops - from a French 75, to a watermelon and gin sip, or you can simply use the garnish of your fave gin and tonic. The ginny possibilities are endless! So here are our favourite gin and tonic ice lolly recipes…

Pssst… Top tips to make the best gin and tonic ice lollies:

• Don't go too heavy-handed on the gin! Alcohol doesn't freeze, so your usual 3 shot serving won't work here, unfortunately.
• Similarly, it's best to freeze these for 24 hours to give the alcohol time to set properly.
• If you're struggling to get them out of the moulds, just run some warm water around the outside of the moulds to loosen them up.
• The recipes can be scaled up or down depending on the size and number of your moulds, and how much fruit you want to fill them with.

Don't go too heavy-handed on the gin! Alcohol doesn't freeze, so your usual 3 shot serving won't work here, unfortunately.

Similarly, it's best to freeze these for 24 hours to give the alcohol time to set properly.

If you're struggling to get them out of the moulds, just run some warm water around the outside of the moulds to loosen them up.

The recipes can be scaled up or down depending on the size and number of your moulds, and how much fruit you want to fill them with.

Method:

1. Mix together the hot water and sugar until the sugar is dissolved
2. Put aside half the raspberries and mint leaves and muddle the rest into the sugar mix, leaving to steep for 15 minutes
3. Once the mixture has cooled, strain into a mixing cup and stir in the gin and lime juice, and divide evenly between your ice lolly moulds
4. Add the remaining mint leaves and raspberries to the moulds, and top up with club soda.
5. Freeze overnight and enjoy!

Ingredients:

Makes around 6-8 Ice Lollies

• 60ml hot water
• 50g sugar
• 2 tbsp mint
• 100g fresh raspberries
• Soda
• 1/2 Lime
• 60ml gin

60ml hot water

50g sugar

2 tbsp mint

100g fresh raspberries

Soda

1/2 Lime

60ml gin

Method:

1. Muddle together simple syrup, gin, 1 Tbps basil and 1/4 of the strawberries, and leave to steep for 15 minutes.
3. Strain into a mixing cup and divide evenly between your ice lolly moulds
4. Skewer a straberry and basil leaf on each ice pop stick and add the remaining to the moulds. 
5. Top up with tonic, freeze overnight and enjoy!

Ingredients:

Makes around 6-8 Ice Lollies

• 60ml gin
• 60ml simple syrup
• 2 Tbsp fresh basil
• 100g strawberries, sliced
• Your favourite premium tonic

60ml gin

60ml simple syrup

2 Tbsp fresh basil

100g strawberries, sliced

Your favourite premium tonic

Method:
1. Mix together the simple syrup, gin, campari, vermouth and orange juice
2. Add a slice of orange to your icepop mould
3. Fill to the top with negroni mix
4. Freeze overnight, and enjoy!

Makes one ice lolly (can scale up):

Ingredients:
25ml simple syrup
5ml gin
5ml Campari
5ml Vermouth
30ml Blood orange juice
Thin orange slice