Gin & Tonic Ice Pops

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 8 hours & 15 minutes
  • Portion size 10 servings



In small saucepan, bring water and granulated sugar to boil. Reduce heat; simmer, stirring, until liquid is clear and syrupy, about 3 minutes. Pour into measuring cup; let cool. Add tonic water, gin and lime juice. Place 3 mini cucumber slices into each ice pop mould. Pour in gin mixture, leaving 1⁄4-inch space at top; insert ice pop stick into centre of each mould. Freeze until firm, about 8 hours. When ready to serve, run moulds briefly under lukewarm water to release ice pops.


Ice Pop How-To

• Add sugar: Adding some sugar to the ice pops mixture yields a creamier, tastier final result. Fruits that are naturally mushy (bananas, mangos, avocados and peaches) are perfect for achieving a velvety texture.

• It’s important to leave 1⁄4-inch space at the top of the ice pop mould. When the mixture freezes, it grows in volume—and you don’t want your ice pops to overflow or ruin their shape.

• Place ice pops at the back of the freezer, where it’s colder, to avoid ice crystals forming.

• Avoid adding too much alcohol to your mixture, as the ice pops may not freeze.

Nutritional facts PER ICE POP: about

  • Sodium 10 mg
  • Calories 50
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 8 g
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Baking & Desserts

Gin & Tonic Ice Pops