Ice-lollies are always delicious – but are they always beautiful? Not necessarily, but artist Nadia Roden has proven that they can be. She made her first ice-lolly in the summer of 2011 while living in New York – and since then has taken this genre of frozen treat to soaring new heights of taste and gorgeousness.
It started with a simple inspiration: a photo of a leaf frozen inside of a transparent lolly. It got Roden thinking: what other flavours and combinations of things could be frozen in ice? Roast peach and tarragon? Canteloupe and basil? Soon the artist was selling her creations in the High Line Park along New York’s west side with the help of her nephew, Cesar. Business boomed and the ice-lolly operation was big enough to expand across the Atlantic to London, where Ice Kitchen was born in Spring 2013.
Now, Roden’s imaginative take on the traditional ice lolly will be available at Habitat from 21-23 August during an exclusive pop up to coincide with an exhibition from I Scream Factory at the Platform gallery on the King’s Road.
As a teaser, we’ve got our hands on one of Ice Kitchen’s amazing recipes – enjoy!
The MOJITO POPTAIL
“We created this lolly for an outdoor summer wedding party near London. It’s Cesar’s favourite cocktail and we were determined to develop it as a lolly. It’s since become a top-seller at the cart on the South Bank for people to wind down with in the evening along the river. If you put too much rum in this it will turn mushy, so if you want more, dip the frozen lolly in rum as you eat it.”
500ml water, 155g granulated sugar, 20g fresh mint leaves, plus 20 extra leaves, 200ml freshly squeezed lime juice (from about 5–6 limes) 4 tablespoons white rum, 10 extra thin lime slices to suspend in the moulds
1/ Put the water and sugar in a small saucepan and bring to the boil. Remove the pan from the heat and drop in the 20g of mint leaves. Cover with a lid, refrigerate and steep for a few hours or overnight.
2/ Strain the syrup through a fine sieve, squeezing any juice from the mint leaves back into the pan. Finely chop 10 of the 20 extra mint leaves and add them to the syrup with the lime juice and rum and mix well. It should taste quite sharp.
3/ Drop a slice of lime into each ice-lolly mould along with a mint leaf. Ladle in the mixture, leaving 5mm at the top to allow the mixture to expand when it freezes. Insert the lolly sticks (the lime slices will be pushed down again to the bottom by the sticks) and freeze.