They say absinthe makes the heart grow fonder. In ice lolly form, this wicked treat from frozen dessert gurus The Icecreamists is designed to thrill but is surprisingly easy to make. Whip up a batch for a summer party, and don't worry too much about the effect on your guests - the absinthe quota has been toned down for a better-balanced lolly.
- 600ml (1 pint) water
- 100g (3½oz) caster sugar
- 100ml (3½fl oz) Midori (melon liqueur)
- 50ml (2fl oz) absinthe, or to taste
10 minutes, plus about 1 hour freezing
Step 1: Pour 100ml (3½fl oz) of the water into a saucepan and add the sugar. Placeover a low heat and bring to the boil, whisking often, until the sugar dissolves. Reduce the heat and allow to simmer for 5 minutes, continuing to whisk until the liquid turns into a syrup. Set aside and allow to cool for 10 minutes.
Step 2: Add the remaining water, the Midori and absinthe to the syrup and whisk together. Pour into lolly moulds, filling them about two-thirds full so that the mixture has room to expand as it freezes. Place in the freezer for about 30 minutes, until almost solid, then insert a stick in each one. Freeze for another 30 minutes.
For a more potent effect, reduce the amount of water you add to the syrup.
Taken from The Icecreamists, Matt O'Connor, published by Octopus Books at £16.99