pina colada iceblocks

The long heatwave has not been conducive to cooking or writing. Though it did appear to be the perfect time to moan about the weather.

But long hot spells are an appropriate time to do a bit of a pantry cleaning and make ice blocks.

Not just any kind of iceblock (icy pole, Popsicle – call it what you will) but pina colada ice blocks. 

Inspired by this recipe (which was altogether too fiddly, boozy and you know what I think about agave), the pantry haul included a can of coconut water (that had added sugar so never drunk), a tin of pineapple in juice bought for my father’s recent visit (his habitual morning repast of tinned fruit and cornflakes) and a dash of Malibu from a long, long time ago in lieu of coconut essence. I would have added the cornflakes if I could.

Combined in a large jug, whirled together with the stick blender, this made more liquid than could fill the 10 moulds I own. The leftover large glassful was equally delightful and the dash of grog had little or no effect but added perfectly to the flavour.

Frozen, these beauties have been a dream on these 30c nights. Providing the perfect after work reviver or post salad treat. And while I feel dirty even mentioning the word 'kilojoule' on this blog, they would have to be significantly less calorific than the original recipe. 

So you can have two!

Glad I’ve got a few left, as despite the wintry change there’s promise of almost hitting 30c again this week.

ice blocks three ways

Icy poles, Popsicles, ice lollies, iceblocks…call them what you like. But as the thermometer rises through the 30’s and tips over into 40plusridiculousdegresscelcius, something cooling and delicious is much appreciated.

The top three icy treats in my freezer this summer have been:

1. The coolest kid on the block 

Uber-healthy and refreshingly savoury.

3 apples (or 2 cups pure apple juice)

1 large Lebanese cucumber

1 lemon, skin and pith removed (or the juice of 1 lemon)

Handful of fresh mint

Depending on your equipment, there are two easy ways to make these ice blocks. Either put all ingredients through a juicer, or substitute fresh apples for apple juice and combine the ingredients in a food processor or blender. The blended ones have more texture than the pure juice.

Juice or whiz ingredients together, pour into moulds and freeze.

2. Minty-mango

Heaven on a stick.

1 mango, flesh

1 orange, juice

1 lime, juice

Handful of fresh mint, chopped

Mash the mango and combine with the citrus juice and mint.

Pour into moulds and freeze.

1. Queensland special

Where both pineapple and sugar are a natural part of life.

Half a large pineapple, juiced

Equal quantity of simple sugar syrup (1 part sugar: 1 part water)

Juice of 1 lemon or lime.

Combine, mould, freeze.

The mango is my favourite and I can’t get enough of them on these warm evenings. If food-related guilt is your thing, these ice blocks have none of it.

Surprisingly the Significant Eater, Mr Health Himself and Born Again Vegan, disliked the healthiest ones and named the Queensland special his favourite.

But I’m sticking to the pure fruit variety, for as long as the cheap mangoes last.