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Spicy summer ice pops with Ballymaloe Jalapeño
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Servings
12 mini ice pops
Ingredients
  • 1 litre tomato juice

  • 3 heaped tbsp of Ballymaloe Jalapeño

  • Juice of 1 lemon

  • 1 tbsp Worcestershire sauce

  • Salt and pepper

  • 1 head of celery
Servings
12 mini ice pops
Ingredients
  • 1 litre tomato juice

  • 3 heaped tbsp of Ballymaloe Jalapeño

  • Juice of 1 lemon

  • 1 tbsp Worcestershire sauce

  • Salt and pepper

  • 1 head of celery
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Instructions
  1. A few years ago at a festival a famous cocktail bar asked for some Ballymaloe Jalapeño relish, they used it to create the Ballymaloe Bloody Mary. Inspired by this we’ve created a spicy savoury ice pop perfect for BBQ season. Add the lemon juice, Ballymaloe Jalapeño and Worcestershire sauce to the tomato juice.(Add the vodka if using).
  2. Check for seasoning. Pour the mix into an ice pop mould. Cut the celery to measure and place one stick into each slot, this way you have an edible ice pop handle. Place in freezer for 4 hours or until frozen through
Categories: Snacks

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