On that stonking hot day in January the Sneaking Duck team waddled down to the Paddington Reservoir Gardens to shoot our new range of eyewear.
What? You’ve not heard? Well, we’ve all been feeling a tad nostalgic over the past few months enjoying some scorching hot days. They put us in mind of the Australian summers we experienced as children and also our favourite way to cool down…popsicles!
These sticky saccharine treats would trigger self-inflicted brain freezes, melt in our hands and make for every kid’s finger-lickin’ heaven. Cue Sneaking Duck’s new Super Dooper range of frames with bamboo arms – oh, and we have 5 pairs to win in our Super Dooper Lottery!
So here we all are on Oxford Street, trying to ignore and keep out of shot, the old men who had decided to set up camp in deckchairs and oggle our gorgeous redhead Carmen as she tried, demurely, to nibble on a popsicle.
Mark, who recently became a dad, went to stock up on iceblock props and Golden Gaytimes (for the onlookers). Clutching the frozen goods, he was accosted by a ballsy 30-something woman who claimed: “those won’t cool you down”. Phone numbers were not exchanged.
It was no problem coaxing a smile from model Carmen, who was invited to consume a total of 6 popsicles.
If you’ve developed an appetite reading this, here is a fabulous recipe for homemade ice blocks…
MAKE YOUR OWN POMEGRANATE POPSICLES
– Juice of 4 large pomegranates
– 1 tsp caster sugar
– 100ml spring water
– You will also need an ice block mould
Put the pomegranate juice into a bowl and mix the sugar into the juice. Pour the mixture into 4 x 50ml ice block mould, cover with tin foil and insert a wooden popsicle stick into the centre of each. Freeze for six hours or overnight. Un-mould the popsicles by running the moulds briefly under a warm running tap to loosen, put them on a wax paper-lined tray and re-freeze.
Naughtier but nicer…
Why not add some chocolate and sprinkles to your popsicles?
– 125g plain (bittersweet) chocolate
– 30g colourful sprinkles
Melt the chocolate in a small bowl, and leave to cool for about 15 minutes, so it’s still runny. Put the hundreds and thousands in a cup. Dip each popsicle into the chocolate, let any excess drip off and then dip into the sprinkles to coat the tips. Put back in the freezer until ready to eat (best eaten right away but no longer than overnight).
Recipe taken from The Guardian