Gin and Tonic Iceblocks
Warm weather and a love for gin calls for one thing- Gin and Tonic Iceblocks. They’re super easy to make and the recipe can be varied- what’s not to love? Make these babies the night before a hot day and you will be everyone’s best friend (or worst friend if you keep them all to yourself). It makes drinking at 10am acceptable, because it’s technically not a drink.. right?!
- 3 shots of Gin- I used 23rd St Distillery gin, but you can use whatever tickles your fancy
- 1/2 cups of Indian Tonic Water- my favourite is Fevertree, but the bigger cheaper bottles are still a winner
- 1 cucumber, peeled
- Edible blooms
- Prepare your iceblock moulds. I used a 8 iceblock mould I bought online from Donna Hay which came with wooden sticks.
- Place gin into a jug. Add 1.5 cups of Indian tonic water. Stir well.
- Give it a little taste- if it’s too strong add more tonic water. If its a bit weak, another splash of hurt nobody (badly).
- Using a vegetable peeler, peel long strips of cucumber. Place one of the strips in each ice-block mould. I tried to curl it around in the mould.
- If you are using edible blooms, add them too. Place some blooms at the bottom (top of the ice-block) and then add the cucumber. If you put them in last they will all float to the top.
- Add the gin and tonic mixture. You may have a little left over depending on the size of your moulds. If you are running out, just make a mini mixture to top them up.
- Once frozen, devour! Ours were rather strong, so if you like it a bit weaker, be sure to taste test!
You can add anything you like to these iceblocks- berries, a squeeze of lime, cucumber rounds, mint. Get creative!