• Super-fine sugar 3 tbsp
• Strong espresso 125ml, cooled
• Gin 2 tbsp

1. Place the sugar and 4 tbsp water in a small saucepan. Let the sugar dissolve over low heat, then bring to a boil. Remove from the heat and pour into a cocktail shaker.

2. Strain the cooled espresso through a fine sieve. Add the gin and espresso to the cocktail shaker and shake well.

3. Pour into two popsicle moulds. Place the moulds in the freezer. Let set for 2 hours, insert the popsicle sticks, and allow to freeze until completely solid (about 4 more hours).

Recipe taken from Poptails by Laura Fyfe, published by Octopus Publishing Group. Priced £8.99.