It’s summer here in Australia so one of the staples in my kitchen at this time of year is Icy Poles (or an `ice block’). The kids love these nutrient rich icy treats, thus there have been lots of experiments happening in my kitchen recently. Of course Icy Poles tend not to be a really exact science anyway, except perhaps the final amount of liquid so they fit into the moulds available.
This recipe was truly an experiment, and just to be sure I added an extra 50-100mls of water to allow for evaporation, spills etc in this recipe. There was extra, which I used in another batch. With my first round of this I used water kefir but it didn’t really work well. I found that it turned into more of a flaky ice and in the process it seemed to rise out the top of the moulds (it is fizzy). It didn’t explode though, thank goodness. I don’t think I will try freezing kefir again but maybe you’d like to try it for yourself. At least you know how it could turn out. Here goes with the recipe.
Ginger, Pomegranate and Mint Icy Poles
Ginger….about a 4 cm ‘square’ piece sliced.
Pomegranate….I used one only and had leftovers. I was able to make 16 icy poles with the one pomegranate using my moulds.
Mint….I used what I had in my garden, so it was about 12-14 largish leaves. I would have done more if I had it. Amazingly, I have worked out a way to kill mint. Yes, I can kill mint, although the rest of my garden is flourishing so I’m not a black thumbed gardener.
- Put the water and ginger into a pot on the stove
- Bring to the boil then turn it down to simmer for 30 mins.
- About 10mins before the end of the simmering process add the mint leaves. I find they go a bit bitter if you add them in at the start.
- Allow to cool for a bit then strain off the mint and ginger.
- Meanwhile smash the pomegranate seeds and add some of the cooled ginger/mint liquid.
- Assemble – Place about a teaspoon (or a bit more if you want) of smashed up pomegranate seeds into the bottom of each mould.
- Add more of the ginger/mint liquid until mould is full
- Freeze till hard and serve or store.
You could grate some ginger (I would use a parmesan grater or zester) and cut up some fresh mint to add to the mould. My kids find ginger a bit too strong a taste and don’t always like the ginger ‘suprise’. I’m sure as their tastes and palette refine they will enjoy it like I do.
Why ginger? Ginger has lots of benefits that are related to the oils which give it its rich flavour. Some of these benefits include:
- aiding digestion
- relieving nausea
- relieving travel sickness
- relief of morning sickness
- helps with colds, flu and other respiratory problems
- pain relief
- relief of menstural cramps
- may even be helpful for stress relief
- promotes a healthy cardio-vascular system
You can read more about ginger here.
Now I’d suggest you get some of these into the freezer ready for Christmas day….and the holidays to come. Take them out of the moulds and store them so you’ve got some for after the dip in the pool or the game of cricket in the back yard. That way the moulds are ready to make up another variety. And we have more healthy summer treat recipes coming in the next few days.