Pink lemonade ice blocks
This icy twist on a summer classic uses just five ingredients – real lemon juice among them.
- by
Hannah Oakshott
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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
- 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.
- 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.
