JOLLY LOL­LIES

Th­ese pop­si­cles are ex­tra cool

Condé Nast Traveller Middle East - - Word Of Mouth -

THE TREND

From Fabs cov­ered in hun­dreds and thou­sands to the space­ship­shaped Zoom, lol­lies are a hot-day, ice-cream-van bolt to the heart. Now the ice lolly is grow­ing up with cool, play­ful new flavours.

TRY IT

Ice cream has gone through many per­mu­ta­tions and com­bi­na­tions in re­cent years. First there was the molec­u­lar wiz­ardry of nitro, us­ing it to whip up savoury com­bos such as ba­con and egg. Then there was ce­real-milk-flavoured soft-serve and hard shakes laced with spir­its. Now lol­lies are get­ting a so­phis­ti­cated twist. At San Se­bastián’s

Loco Polo ( face­book.com/th­e­lo­copolo), cus­tomers can build their own, choos­ing from bases such as dulce de leche with a caramel mid­dle, then se­lect­ing a molten choco­late dip and nuts to dunk it in. And at Lon­don con­fec­tioner’s Pierre Mar­col­ini ( 0044-20-7225 5989, mar­col­ini. com) there’s a DIY top­pings bar for the dark-choco­late and man­gosor­bet lol­lies; pick from co­conut, sea salt and se­same seeds – the next gen­er­a­tion of sprin­kles. But the smartest spin we’ve seen is at Hija de Sanchez ( 0045-53-73 9510, hi­jade­sanchez.dk), a Copen­hagen ta­que­ria named in the World’s 50 Best Restau­rants Acad­emy. Here, for­mer Noma pas­try chef Ro­sio Sanché serves Mex­i­can paleta pop­si­cles, in­clud­ing av­o­cado cov­ered in freeze-dried rasp­ber­ries and caramelised goat’s milk. Mean­while, the hi­bis­cus-tea flavour comes with agave spirit for a full-throt­tle kick.

Clock­wise from top left: A Di­ablo Pops Michelada; Hija de Sanchez av­o­cado paleta; Lazy Haus fig lol­lies; Raw­berry chia pops;Juicee white-choco­late ice cream; ice cream at Mack­ies

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