The BIG CHILL

When it’s hot outside, what better way to cool down than with a frosty sweet

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

2 tablespoons rosewater

1 ½ teaspoons finely grated lemon rind

¼ cup (60ml) fresh lemon juice

¾ cup (180g) pomegranate arils (seeds)

125g raspberries, torn in half

POMEGRANATE SYRUP ½ cup (125ml) pomegranate juice (see tip)

¹⁄³ cup (75g) caster sugar

1 Preheat oven to 180°C. Line two oven trays with baking paper.