Pink grapefruit, vodka & cranberry ice pops
PREP TIME 25 MINS
SERVES 20
¹⁄³ cup (80ml) vodka
½ cup (125ml) pink grapefruit cordial
2 tablespoons strained lime juice
1 cup (250ml) sparkling mineral water
2 tablespoons fresh mint leaves, sliced thinly
3 cups (750ml) cranberry juice
1 Combine vodka, cordial, lime juice and mineral water in a jug. Divide mixture among moulds (see note). Sprinkle evenly with half of the mint. Wrap each mould completely in plastic wrap, then insert ice-block sticks into holes, piercing the plastic (the plastic wrap will help keep the sticks upright). Freeze for 6 hours or until frozen.
2 Remove plastic wrap. Pour cranberry juice over vodka layer. Sprinkle with remaining mint. Freeze for 2 hours or until juice is frozen.
3 Just before serving, rub outside of moulds with a hot kitchen cloth. Gently remove ice pops.
Notes
You need 20 x ¹⁄³-cup (80ml) ice-block moulds and 20 sticks for this recipe. Ice pops can be made several days ahead.
Baklava cheesecake cups P
REP + COOK TIME 55 MINS
SERVES 16
100g pistachios
½ cup (110g) caster sugar
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
6 sheets filo pastry, cut in half crossways 50g butter, melted 2 teaspoons icing sugar, plus 2 ¼ cups (360g) extra 750g cream cheese, softened
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