FRUIT AND TEA LOL­LIES

Friday - - Ramadan Recipe Special -

Cooking time about 30 mins plus overnight for freezing Serves 10 FOR THE GUAVA AND RASP­BERRY TEA LOL­LIES: 80ml (⅓ cup) sugar 190ml (¾ cup) wa­ter 250ml (1 cup) guava juice 125ml (½ cup) rasp­berry tea 125ml (½ cup) fresh rasp­ber­ries FOR THE ORANGE AND CHERRY TEA LOL­LIES: 80ml (⅓ cup) sugar 190ml (¾ cup) wa­ter 250ml (1 cup) orange juice 125ml (½ cup) cherry tea Fresh mint leaves For the guava lol­lies, bring the sugar and wa­ter to the boil in a saucepan, then re­duce the heat and stir un­til the sugar has dis­solved. Add the juice and tea. Al­low to cool, then di­vide be­tween lolly moulds, add rasp­ber­ries and freeze. Re­peat for the orange lol­lies, adding mint leaves. Af­ter an hour, re­move the moulds from the freezer and push sticks or lemon-grass skew­ers into the cen­tre of each. Freeze overnight. To un­mould, quickly dip each mould into a bowl of boil­ing wa­ter so the lol­lies slide out eas­ily.

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