CAMPARI ORANGE POPTAILS
60ml water 110g granulated sugar 600ml freshly squeezed orange juice (from 6 or 7 oranges) 80ml freshly squeezed lime juice (from 3 or 4 limes) 90ml (6 tbsp) Campari Sliver of orange, to garnish (optional)
1 Heat water and sugar in a pan until sugar has dissolved. Mix with the orange and lime juice and Campari.
2 Fill the moulds, leaving a little space at the top. If you like, put a sliver of orange into the top of each.
3 Freeze until slushy (60–90 mins), then insert the sticks and freeze until solid, at least five hours.
Note: the alcohol content makes poptails more fragile than their booze-free cousins. Find notes on freezing and handling on our blog: thesimplethings.com/blog/poptails/
Recipe from Ice Kitchen: Poptails by Cesar and Nadia Roden (Quadrille). Photography: Louise Hagger