I don’t know about you, but we ploughed through our fair share of gin this summer over lock-down. A refreshing G-and-sugar-free-T is my go-to tipple around the braai, and we came up with this idea one night when there was very little left in the bottle. I had never used alcohol before in an ‘ice-cream’, but I actually think it improves the consistency (since alcohol cannot freeze), so the lollies retained their creaminess. As for the flavour, I did have to add sweetener because no one wants to EAT a bitter G&T as a dessert, but the quintessential flavours of gin, tonic and the all-important Aromatic Angostura Bitters is evident. Subtle, but actually quite lovely. Speaking of Bitters, this must be the only product in the history of everything I have ever known that has not changed its label in 40+ years. Seriously… the bottle of Bitters we have in our home right now looks exactly the same as the one I recall my dad had in his drinks cabinet in 1982… LOL!
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Carbs 1g | Fat 22g | Protein 0.7g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Low carb Gin & Tonic Lollies (for the adults)
- Mix the gin and the sugar-free tonic water into a bowl. Add a few drops of Bitters. (Bitters is packed with fragrance, so add a few drops at first because you can always add more later).
- Use a microplane or fine zester to grate the zest of the whole lemon into the bowl. Slice the lemon in half and squeeze in only the juice of one half.
- In the meantime, in a separate bowl, whip the double cream to stiff peaks. Once you have stiff peaks, add the sweetener and the G&T mix. Whip well to combine. Taste and adjust the mixture with more Bitters if you feel it needs it.
- Divide the mixture between the 6 lolly moulds (100ml / 3.4 fl. oz) in capacity. We have incorporated a lot of air into the cream when we whipped it, which added volume - so there will be enough mixture to fill all six lolly moulds.
- Click the lid/stick in place of each one, and place in the freezer overnight.
- Transfer the popsicles to the fridge 30 minutes before eating or simply run hot water on the outside of the mould to make it easier to slide out.
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Nutritional Information per lolly
Calories 209Kcal / 874kJ
See all the Lollies on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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