Spicy Summer Ice Pops with Ballymaloe Pepper Relish

  • Cooking Time: 5 minutes - Freezer time: 4 hours
  • Serves: 12
  • Allergens: fish

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Description

This recipe in inspired by the Ballymaloe Bloody Mary, created at a festival by a cocktail afficionado with impeccable taste! This non-alcoholic ice pop takes some of the flavours of a Bloody Mary and turns them into a zesty refreshing iced treat, which is perfect for barbecue season. You can of course make a grown up version using vodka, but it’s perfect as it is.

Ingredients

  • 1 Litre tomato juice
  • Juice of a lemon
  • 1 tbsp Worcestershire sauce
  • Salt and pepper
  • 1 Head of celery
  • 3 Heaped tbsp of Ballymaloe Pepper Relish

Dietary Suitability

Method

  1. Add the lemon juice, Ballymaloe Pepper Relish and Worcestershire sauce to the tomato juice and check for seasoning. (If you are using vodka you can add it now).
  2. Pour the mix into an ice pop mould
  3. Cut the celery to measure and place one stick into each slot
  4. Place in the freezer for 4 hours or until frozen through.

  • Cooking Time: 5 minutes - Freezer time: 4 hours
  • Serves: 12
  • Allergens: fish

Rate This

0 / 5 0

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