Rhubarb And Ginger Ice Pops
These icy cold treats bring the bold and sweetly spicy flavours of Whitley Neill Rhubarb & Ginger Gin to life. Use the freshest rhubarb you can get your hands on and by adding some raspberries and orange juice the fruitiness is the perfect summery note.
- 200g young pink (champagne) rhubarb
- 200ml water
- 50ml Whitley Neill Rhubarb and Ginger Gin
- 125g raspberries
- 180ml orange juice
- 60ml maple syrup
- 1-2 tbsp orange zest
- ½ inch fresh ginger
Place the chopped rhubarb, raspberries, gin and water in a small pan over a medium heat. Bring to the boil then simmer for about 15 minutes, until the rhubarb is tender. Pour the mixture into a blender with the orange juice, ginger, zest and maple syrup. Blend until pureed and really smooth. Place in the fridge to cool. Once cool, pour into ice lolly moulds and freeze.
Photography by Richard Weinstein @rwphoto
Styling by Marcus Longinotti @marcuslonginotti