David Herbert’s alcoholic popsicles

A gin and tonic popsicle? Now that’s a welcome sight in summer...

Versatile: try the ones below - or experiment with other flavours. Picture: Guy Bailey

Who doesn’t love a popsicle? These icy treats are perfect for entertaining on hot February days, and will keep for a couple of weeks in the freezer. I’ve included the recipe for an adults-only G&T version. You’ll need a six-hole, 125ml (½ cup) capacity mould, plus popsicle sticks.

G&T popsicles. Picture: Guy Bailey

Gin & tonic

6 slices of cucumber, cut on the diagonal

6 large mint leaves

¼ cup caster sugar

250ml tonic water

75ml gin

Grated zest ½ lime

Push a cucumber slice and a mint leaf into each hole in the mould. Place the sugar and half of the tonic water in a small saucepan and heat, stirring to dissolve the sugar. Allow to cool. In a jug, combine the gin, cooled sugar syrup, remaining tonic and lime zest. Divide between the moulds, then push in the popsicle sticks and freeze for at least four hours, preferably overnight. Makes 6

Strawberries & Cream

200ml plain yoghurt

2 tablespoons honey

2 tablespoons milk

12 ripe strawberries, hulled and sliced

Combine the yoghurt, honey and milk in a jug. Divide the strawberry slices evenly among the holes in the mould then pour in the yoghurt mixture. Push in the popsicle sticks and freeze for at least four hours, preferably overnight. Makes 6

Digital subscribers can see more recipes at theaustralian.com.au/herbert-recipes [e-mail]