Over 90 Delicious Frozen Cocktails
- 14 oz. boiling water
- 4 tbs Xylitol
- Zest and juice of 3 lemons
- 4 oz. Lemoncello
- Pinch of salt
- 16 basil leaves
Pour the boiling water from the kettle into a jug and mix in the xylitol to dissolve. Let it cool, then stir through the lemon zest and juice, Limoncello and salt.
Divide the mixture between the molds, then slide 2 basil leaves into each one.
Place the lid on the tray, and insert the sticks.
Freeze for 12–14 hours, until solid. Serves 8.
Recipe from The Poptail Manual by Kathy Kordalis, illustrated by Esme Lonsdale.