With the temperatures at least here in Cyprus hitting the top 30’s, I’m constantly creating new ways to keep cool. One of which includes putting a kid’s paddling pool on our roof to dip my toes in…. On the food front, my latest creation are these… Sumac & Mint Ice Lollies.
In Middle Eastern cooking, you find that a flavour combination that’s used a lot is lemon & mint. For those of you who visited us at the Herb Garden you’ll remember our signature drink was Lemon & Mint Juice…that wasn’t a coincidence! I’d pick lemons from my mum’s lemon tree, and the mint from our herb garden and make it right there and then. So delicious.
My point is that when I was trying to think of a creative and different way to use sumac besides as a spice at dinner time, I thought why not?!
I know, I know it might seem a little strange but trust me on this one; those generic, over-sugared, over-artificially flavoured lollies will never be the same again! And it’s so easy. I’m tempted to alcohol-ify them with a small shot of rum for a sneaky weekend treat. I’ll let you know how that one goes!
Sumac & Mint Ice Lollies
- ¼ cup sugar
- 2 cups water
- 1 branch mint (10-15 leaves)
- ½ cup freshly squeezed lemon juice
- 2 tsp ground sumac
- 1 pinch salt
- Add the water, sugar and mint to a saucepan. Let the pot simmer for 4-5 minutes.
- Add the salt and sumac. Remove the saucepan from the heat and let it sit for around 20 minutes. Stir occasionally.
- Add the lemon juice.
- Strain through a very fine mesh strainer. Pour into ice lolly moulds. Place in freezer for around 4-6 hours. Enjoy!
One note regarding the measurement of sugar and salt…I would suggest starting with the measurements I used. However, you might find it to be a little too sweet, or too sour as everybody is different. Taste the mixture as you go and adjust as necessary. Don’t freeze the mixture unless you’re happy with the taste!
Also, you need to use a very fine mesh strainer to avoid any ground sumac particles in the mixture. I actually used a piece of cheese-cloth fabric which was finer than my strainer. Alternatively, a paper coffee grounds filter will work too.
P.S. Isn’t it interesting how the mixture was more orange when it was still very hot. But once it froze, it turned a very light pink!
Recommended for this Recipe:
Sumac Spice – a tangy lemony and almost fruity spice that once you try, you will be hooked!
* If you live in Paphos or Limassol, Cyprus and don’t want to pay the delivery, we can arrange to meet and drop your order to you somewhere!
Other recipes to try:
Did you make this recipe? Tag @pinkpeppercorncyprus on Instagram and hashtag it #pinkpeppercorncatering