Melon Popsicle in a Summer Drink

Lantliv fest 14 Susanna Blavarg7975

What could be better than a melon popsicle in a ginger ale cocktail on a hot summer day? We made this recipe for fave magazine Lantliv Mat & Vin a while ago and we want to share it with all of you.

Melon Popsicle in Summer Drink

Summery popsicles that can be served in a cocktail or eaten as they are. The drink is non-alcoholic, but it goes well with vanilla vodka if you want to add some spirits.

8 popsicles

  • 500 g pulped melon flesh
  • 0.8 cup / 2 dl water
  • ⅓ cup / ¾ dl granulated sugar
  • 2 limes (juice from both and zest from one)

Put the pulped melon in a bowl. To make syrup, heat the water and sugar until it boils, then remove the pot from the heat and let cool. Mix the syrup and the lime with the pulped melon. Divide the mixture into popsicle molds. Put the molds in the freezer for about an hour, until a thin layer of ice starts to form on the top. Put the popsicle sticks into the molds. Let the molds freeze over night. Quickly pour lukewarm water over the molds and carefully pull the popsicles out of the molds. Rather than pouring to much water over the molds, warm them with your hands and then pull out the popsicles. You can eat the popsicles straight away or freeze them separately on a tray and then pack them in plastic bags. However, it is best to keep them in the molds until you want to eat them, so that no ice crystals are formed on the popsicles. 

Put the popsicles in glasses with ice and ginger ale and decorate with strawberries, cucumber and mint.

Lantliv fest 14 Susanna Blavarg7972

Homemade Ginger Ale

You need a Soda Streamer to make this. If you don’t have one, buy bottled ginger ale instead.

  • ⅔ cup / 1½ dl caster sugar
  • 3½ cups / 8 dl water
  • 1½ inches / 3-4 cm ginger

Heat the water and sugar until it’s boiling and stir until the sugar has dissolved. Peel and grate the ginger. Remove the pot from the heat and let the ginger soak in the syrup until it has cooled. Sift the mixture and store in the fridge until it is completely cold. Use a Soda Streamer to make the drink fizzy.

For decoration

  • 8 strawberries
  • 1½ inches / 4 cm cucumber
  • A few leaves of mint
  • Ice

Pour ice in eight wide cocktail glasses. Slice the strawberries and cucumber and put in the glasses. Fill the glasses with ginger ale, put a popsicle in each glass and garnish with mint leaves.

Lingonberry Gingerbread Cakes


13th of December marks one of Sweden’s big yearly celebrations – Lucia. All around Sweden today, kids and choirs are dressing up in white gowns and singing songs to celebrate the Italian Saint Lucia. If the singers are teenagers or adults, one of the girls are chosen to be Lucia and she wears real candles in a wreath around her hair. It’s very beautiful and the most popular songs go something like: oh it’s so dark, come dressed in your white gown, light your candles, Saint Lucia, Saint Lucia. It certainly is dark and cold in Sweden this time of the year, but it’s also the cosy season and we Swedes warm up with glögg and gingerbread.

Glögg (Mulled and Spiced Wine) 

10 small glasses

  • 1 bottle of red wine
  • 1 dl / ½ cup raw sugar
  • 2-3 tablespoons brown sugar
  • 1 cinnamon stick
  • 8 cardamom capsules
  • 6 cloves
  • 1 piece of orange or orange zest
  • 1 piece of dried ginger
  • sultanas
  • almonds

Simmer wine, sugar and spices. Don’t let it boil. Serve hot with sultanas, almonds and ginger bread.


Lingonberry Gingerbread Cakes

About 20 pieces

  • 115 g butter, room temperature
  • 1 dl / ½ cup raw sugar
  • 2 eggs
  • 1 dl / ½ cup milk
  • ½ dl / ¼ cup lingonberry jam
  • 3 ½ dl / 1 ½ cup wheat flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoons ground nutmeg
  • 4 teaspoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • 2 teaspoons ground cloves


  • 1 egg white
  • 3 ½ dl / 1 ½ cup confectionary sugar
  • 1 tablespoon lemon juice

Set the oven to 175°C/350°F. Brush small cake molds with melted butter and sprinkle with bread crumbs. Beat the butter a couple of minutes. Add the sugar and keep beating a few minutes. Add the eggs one at a time while beating. Add the milk and the lingonberry. Mix all the dry ingredients and stir into the paste. Pour the paste into the molds, fill them up to about ¾ to make room for the paste to rise. Knock the molds carefully against the table to get rid of air pockets. Put the molds in the middle of the oven for about 25 minutes. Let the cakes rest in the molds for about 10 minutes. Lightly beat the egg whites and mix with confectionary sugar and lemon juice. Decorate with the frosting and let it harden.

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