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Pink lemonade ice blocks

This icy twist on a summer classic uses just five ingredients – real lemon juice among them. - by Hannah Oakshott
  • 20 Feb 2018
Pink lemonade ice blocks
Cook: 400 Minutes - easy - Serves 7 - Vegetarian - Vegan - gluten-free - nut-free - dairy-free - egg-free - pregnancy-safe
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This icy twist on a summer classic uses just five ingredients – real lemon juice among them.

Ingredients

375 ml water

185 ml fresh lemon juice

80 g sugar

red food colouring

snipped basil to serve

Method

  1. Combine water, lemon juice and sugar in a bowl, stirring until the sugar dissolves. Add a few drops of food colouring and basil leaves, if desired.
  2. Pour mixture evenly between 7 x 80ml (1⁄3 cup) ice-block moulds. Cover with lids. Freeze for 1½ hours, then gently shake moulds to disperse basil. Return to freezer and freeze overnight or until firm.

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