There’s something a little mischievous about turning a childhood treat into something strictly for grown-ups. Poptails – or alcoholic lollies – are summer cocktails, only cooler; delicious, playful and quirky.

Makes 8–10
60ml water
110g granulated sugar
600ml freshly squeezed orange juice (from 6 or 7 oranges)
80ml freshly squeezed lime juice (from 3 or 4 limes)
90ml (6 tbsp) Campari
Sliver of orange, to garnish (optional)

1 Heat water and sugar in a pan until sugar has dissolved. Mix with the orange and lime juice and Campari.
2 Fill the moulds, leaving a little space at the top. If you like, put a sliver of orange into the top of each.
3 Freeze until slushy (60–90 mins), then insert the sticks and freeze until solid, at least five hours.

Note: the alcohol content makes poptails more fragile than their booze-free cousins. For best results:
* Leave a 5mm gap at the top of the mould for expansion.
* Poptails take longer to freeze because of their alcohol content – about 5–8 hours or overnight.
* Metal or rubbery silicone moulds work best. Leave sitting at room temperature for a while before unmoulding (unless using silicone when you can just push them out) and take care – they’re more delicate than lollies.
* Serve as soon as possible after unmoulding, but if you need to store them, wrap in cling film and store in the freezer in an airtight bag. Best eaten within a week of making.
* Make bite-sized poptails in silicone ice cube trays, skewered with cocktail sticks.

Recipe from Ice Kitchen: Poptails by Cesar and Nadia Roden (Quadrille).