Method

• 1.
  For the sugar syrup base, combine the sugar and water in a saucepan and place over medium heat. Bring to a simmer and stir until sugar is dissolved. Set aside to cool completely.
• 2.
  For the frosé ice pops, combine the sugar syrup base, rosé and strawberry juice in a bowl.
• 3.
  For the margarita ice pops, combine pineapple, sugar syrup base and tequila in a bowl
• 4.
  For the G&T ice pops, combine gin, tonic, sugar syrup lime juice and base in a bowl.
• 5.
  For the G&T ice pops, divide cucumber among icy pole mould. For the frosé ice pops, divide torn raspberries among mould. For the margarita ice pops, divide mint leaves among mould.
• 6.
  Add frosé mixture, margarita mixture, and gin and tonic mixture to each of the appropriate moulds.
• 7.
  Cover tops of each mould with a piece of foil. Using your fingers, push down to trace outline of mould holes, then pierce an ice pop stick through centre of foil into each icy pop (foil will hold sticks in place). Freeze for at least 6 hours or overnight.
• 8.
  Remove foil and dip moulds in hot water to release ice pops. Transfer ice pops to a bowlful of ice. Sprinkle margarita ice pops with salt. Serve with lime cheeks and sliced strawberries.