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Espresso martini popsicle

Laura Fyfe shares his recipe for espresso martini popsicles
Espresso martini popsicle recipe

Serve this espresso martini popsicle recipe as a slush in espresso cups or make smaller ones as a nice after dinner treat with coffee

Serves    6
  • 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.

Supported by

Indy Cafe Cookbook Volume 2

You will need

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

Method

  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.

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South West 660
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  • 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.

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