Homemade Lemon Icy Poles Out & About
Ingredients (makes 4 icy poles)
Juice of 4 large lemons
4 thin lemon slices
1/2 cup of near boiling water
1 tbsp of sugar
Method
1. Dissolve sugar in near boiling water.
2. Once cooled, mix sugar water with fresh lemon juice.
3. Add a thin slice of lemon in to each icy pole mould.
4. Pour lemon juice mix evenly in to each mould and insert icy pole sticks.
5. Place in freezer for 5 to 6 hours until the icy poles are fully set.
6. Use a little warm water on outside of moulds to loosen the icy-poles from the moulds. Serve and enjoy the sweet, lemony goodness!
Sydney’s Barangaroo is set to enjoy a new dining experience with a touch of Italian elegance. Corso Brio will showcase a modern Italian menu and a world-class wine list. Corso Brio is led by a strong team of hospitality professionals. Italianborn executive chef Massimo De Michele’s passion for food began more than two decades ago, and he brings a wealth of experience to his role having worked in Europe and Asia, most notably at the three Michelin starred, Il Ristorante at the Bulgari Hotel in Milan, and the Michelin starred Il Ristorante - Luca Fantin at the Bulgari Hotel in Tokyo.