– Juice of 3 lemons
– Juice of 3 limes
– 3–5 mint leaves, to taste (optional)
– Stevia, to taste
Lemon and Lime Ice Lolly Recipe
Summer is finally here! With temperatures in the UK sizzling, it’s the perfect time to try Louise’s refreshing and vitamin-packed Lemon and Lime ice lolly recipe.
Taken from Louise’s second book, Lean for Life: The Cookbook, these are super easy to make and only need a handful of ingredients, but do be mindful that they will take between 6-8 hours to freeze, so make sure you plan ahead!
Here’s the recipe, it makes 8, so plenty to go around!
- Roll the citrus fruits under the ball of your hand for a few seconds to help release the maximum juice
- Once you’ve done this, squeeze them into a bowl, making sure you remove any seeds
- Pop a bit of the juice into a pestle and mortar with the mint leaves and squelch (if you prefer a less minty flavour, just chop the mint for decoration or leave it out)
- Combine this into the remaining juice and give it the taste test
- Add water and stevia to taste but remember that you do want the unfrozen mixture to taste quite intense
- Once you’re happy with the taste, pour into moulds and freeze for at least six hours
- Have a play around with flavour combinations, trying different herbs such as basil
- Avoid shop-bought concentrate and use freshly squeezed juice
You can find lots more ice lolly recipes in Louise’s second book, available from Amazon.
The Louise Parker Method: Lean for Life: The Cookbook by Louise Parker is published by Mitchell Beazley, £20 (www.octopusbooks.co.uk). Photography by Louise Hagger and Chris Terry.
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