Ice Lollies

by Dr Clare Shaw, featured in The Royal Marsden Cancer Cookbook

Published by Kyle Books

Introduction

Both these recipes have deliberately been made quite soothing, so should hopefully be useful if you are dealing with a sore mouth. If you don't have ice lolly moulds, you can use small paper cups and spear them with lollipop stick. You can also freeze them in small ice-cube trays or bags to eat smaller quantities more regularly.

As featured in

The Royal Marsden Cancer Cookbook

Image of The Royal Marsden's Ice Lollies — Photo by Georgia Glynn-Smith

Ingredients

Makes: 6 x 50ml ice lollies

For the Green Tea (Matcha) and Peach Lollies

1 teaspoon matcha green tea (or contents of 1 tea bag)
150 grams peaches (canned is fine)
2 tablespoons runny honey

For the Melon, Coconut and Mint Lollies

4 tablespoons honey
½ teaspoon grated fresh ginger (optional)
3 - 4 sprigs fresh mint (bashed)
150 grams melons (deseeded and chopped)
100 millilitres coconut milk or yogurt
1 squeeze lime (optional)

Method

Ice Lollies is a guest recipe by Dr Clare Shaw so we are not able to answer questions regarding this recipe

Green Tea (Matcha) and Peach

This recipe uses the cold infusion method of tea making, which results in a much more gentle, less bitter flavour. Matcha is supposedly to be particularly high in antioxidants known as flavonoids. If you don't have Matcha you could use black, white or jasmine tea in its place.

Pour 150 ml hot water over the tea and leave to infuse for several hours. Strain this into a blender along with the peaches and runny honey. Blitz and pour into moulds. Freeze until firm. To unmould, dip into hot water for a few moments.

Energy 31kcal/134kJ, Protein 0.3g, Fat 0g, Sat.Fat 0g, Carbohydrate 8g, Fibre 0.5g

Melon, Coconut and Mint

All varieties of melon are very cooling and soothing, so you can use any in this recipe - just make sure it is very ripe.

Put the runny honey in a very small saucepan with 1 tablespoon water, the ginger, if using, and the mint. Heat gently until the runny honey has melted, then remove from the heat and leave to infuse for a few minutes.

Put the melon and coconut milk in a blender and squeeze over some lime juice, if using. Strain the runny honey syrup through a sieve into the blender. Blitz until smooth, then pour into moulds. Freeze until firm. To unmould dip into hot water for a few moments.

Energy 56 kcal/239 kJ, Protein 0.3g, Fat 0.1g, Sat.Fat 0g, Carbohydrate 14.5g, Fibre 0.2g