There is nothing better on a hot Summers day than an icy pole (or a popsicle for our American friends) and this tipsy take on an old favourite makes for an easy and refreshing twist on classic Summer flavours.

With tropical lime and pineapple, we added a little Coco Vodka to the mix, for a rather hydrating, healthy frozen cocktail treat. If you’re making this for little ones, we suggest substituting coconut water  for Coco-Vodka.

We’ve included the ingredients below in parts since each icy pole or popsicle mold is a little different!


One part lime juice

Six parts pineapple juice

Six parts  Coco Vodka

Fresh mint leaves


In a large jug, combine lime juice, pineapple juice and coco vodka.

Pour into your icy pole molds and add mint leaves.

Freeze overnight.


Recipe and image: Polka Dot Bride 

When deciding on favours for your guests, there are many culinary delights as delicious options! If you’re looking for something a little different, and your guests love a bit of heat, why not make your own sweet chilli sauce? There are many different recipes, but we’ve stuck with a simple process which you can tinker with.

Once you’ve cooked up a storm in the kitchen, decant into gorgeous jars or sauce pots and label with a sweet tag. Remember to let guests know how hot you’ve made the sauce, and be sure to keep a few extra jars for yourself. Delicious!

What You Will Need:

  • 500g chillies
  • 3 cups white vinegar
  • 3 cups castor sugar
  • 3 garlic cloves
  • Heavy based saucepan
  • Sterilised jars and wrapping decorations
  • Sharp knife
  • Mixing spoon – use a metal one to avoid passing chilli onto other dishes!
  • Disposable gloves – keep those hands away from the face!

What To Do:

Step One. Weigh and wash your chillies. You will need quite a large amount (unless bulking up the sauce with tomatoes or red peppers), so ask around to see if anyone you know has any growing in their garden. If you’re up for a bigger project, try growing them yourself – they are incredibly easy!

Chop half the chillies finely and place in a heavy-based saucepan. Deseed the other half before chopping them as finely as possible, and adding to the saucepan. Be very careful at this point to either wear gloves, or keep your hands away from your face. If you’re wanting a finer sauce, place half the chillies in a food processor before adding to the saucepan. And if you’re looking to make a hotter sauce, keep all the seeds in.

Step Two. Add the vinegar, sugar, and garlic cloves (minced) to the saucepan. Keep on a low heat until the sugar dissolves, then bring to the boil. Once the pan has reached boiling point, turn it back down and simmer gently for 30-40 minutes. Keep a close eye on the saucepan, as it can quickly turn to caramelised chillies because of the sugar content.

Step Three. Once the sauce has reached a pouring consistency, decant into your chosen jars and seal. Decorate and wrap the jars to match your theme, adding a tag to let guests know how spicy the sauce is!

Ms Zigzag says: You could have some fun with the quotes on the labels…For jars of jam, I’ve seen “Spread the Love.” What works for sweet chilli sauce? “Some like it hot” perhaps? 

About Ms Honeycomb  – Hi, I’m Nicola, the florist and crafter behind rubyandjoy. I’m a gardening, fabric-loving, mint tea-drinking, brownie-baking, book-obsessed maker! I love a good adventure having just moved back from five years in Scotland (with my lovely Scottish husband).


Hello 2018, we are ready to kick goals this year! After an indulgent festive season, we’re ringing in the New Year with a healthy twist on our Cocktail Friday column. Tune in each Friday in January and be inspired to blitz, blend and shake up healthy cocktails that’ll make you feel great from the inside out. We think our January cocktails are perfect to enjoy on your wedding day while getting ready, or at the recovery party the next day; let’s call them the healthy answer to the hair of the dog!

This week the lovely Lola Berry blitzes up her summery slushie and tells us, “I love to whip up this slushie when I’m after something really refreshing in a hurry. If you feel like a more adult creation, try adding a dash of vodka to this!”


1 Lebanese cucumber, roughly chopped

1 mango, flesh roughly chopped

1⁄2 bunch of mint, leaves picked

Zest and juice of 1 lime

1 cup ice cubes


Pop everything into your blender and blitz it up to a slushie-like consistency. Pour into glasses and enjoy!

Serves 2

Images by Armelle Habib

Recipes and images extracted from Beauty Food by Lola Berry, published by Plum, RRP $24.99, available in all good bookstores from 31 October.

About Lola Berry: Leading Australian nutritionist Lola Berry appears regularly on television shows such as The ProjectThe Today Show and A Current Affair. She is a spokesperson on nutrition and general wellbeing in print and on radio, and has a huge and interactive online following. She is the bestselling author of nine cookbooks: Inspiring Ingredients (2010), The 20/20 Diet (2012), The 20/20 Diet Cookbook (2014), The Happy Cookbook (2015), LolaBerry‘s Little Book of Smoothies and Juices (2015), The Happy Life (2016), Lola Berry‘s Summer Food (2016), Food to Make You Glow (2017) and Beauty Food ( November 2017).