I am not sure whether it was the recent sunshine or just the fact that it is summer, but when trying to decide what to make for Kavey’s Bloggers Scream for Ice Cream challenge I wanted something that tasted like I was on a tropical island. Something with fruit and not a lot of sugar so….I ended up with Pine-ginger Rum Pops, the ice lollies with an attitude.
I made 4 lollies so my measurements are for 4.
As a pineapple ripens, the exterior will be fragrant and the colour will turn from green to yellow/brown.
Start by chopping a ripe Pineapple and reserving 3/4 cup.
Zest and juice 1 lime into the pineapple.
Grate 1/2 inch of ginger root and a 1-2 tbsp rum (optional) into mixture and blend with food processor or hand blender.
Add 30 ml of ginger beer. At this point, do not blend or you will have a mess with the carbonation exploding over the sides.
Just mix in with a spoon and then pour into lollie molds or in my case a makeshift set of molds. Leave a bit of room in the molds as the ice lollies will expand when frozen.
I used picks as my lollie sticks so I attempted to cement them into a bit of pineapple before freezing.
Freeze for at least a few hours.
Wait about 3 minutes after removing from the freezer to remove from molds.
My picks did not stay centred but they stayed in the lollies at least.
These were good. Putting together combinations I wanted, I was a bit dubious but they turned out well. Thank you Kavey Eats for the inspiration to give it a try!
Make these for Notting Hill Carnival.
And now, we just need more London sun!