My lovely nan and grandad used to run a village pub called the Plough and Snail in Paglesham in Essex. When I was a kid they used to send me and my sister, Anna-Marie, a huge box of about 200 ice lollies at the start of the summer holidays every year. The ice lollies would arrive with the deliveries from the same butcher that we've always shared and we would keep them in the big chest freezer outside the store shed. This was great, as it meant I had a constant supply I could help myself to whenever I wanted. I was always quite popular with the local kids because of this. So much so that my supplies would dwindle very quickly. So, I started to make my own lolly pops. The nice thing about them was that they weren't full of a thousand E numbers because I would make them out of apple juice, orange juice, lemonade, pineapple juice – all sorts of stuff. Even cocktail combinations are good. I would also sneak into the pub for some cider shandy to make lolly pops!
Nutritional Information - Amount per serving:
- Calories 26kcal
- Carbs 6.1g
- Sugar 6.1g
- Fat 0.1g
- Saturates 0.0g
- Protein 0.1g
This recipe is adapted from:
Happy Days with the Naked Chef
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council