Zoë John’s Lockdown Lollies
It’s summer, it’s hot, it’s been a difficult few months – we all need Zoë John’s lockdown lollies. All the childhood nostalgia, but with adult flavours, and each with their own, very relatable, ‘personality’. We like to think we’re Brunchy Bella but in reality probably lie somewhere between Margarita Meg and Comfort Cam.
Brunchy Bella
taken up cross-stitch, Portugese and kombucha brewing.
developed an indoor plan ordering habit
Potential Carole Baskin sympathiser
QOTD: “This is a great time for self reflection and growth”
Ingredients
250g full-fat Greek yogurt
4 tbsp honey
4 tbsp rhubarb & berry compote
4 tbsp granola
method
Add one tablespoon of granola to each mould, followed by a teaspoon of honey and stir.
Mix the rest of the honey with the yogurt. Add one tablespoon of yogurt followed by the rhubarb compote and gently stir.
Top up the mould with the rest of the honeyed yogurt.
Freeze for 5 hours.
Margarita Meg
the first to crack open a tinny after a long, hard day of WFH
has been ‘neck and nominated’ nine times – honoured every one.
faithfully organises the zoom pub quiz
QOTD: “It’s five o’clock somewhere”.
Ingredients
75ml tequila
75ml sugar syrup/agave
125ml lime juice
125 ml water
Zest of one lime
4 lime slices
Sea salt to serve
Method
Shake all the liquid ingredients together and pour into the lolly moulds. Freeze for 5 hours. An hour into freezing add the slice of lime and zest to each mould.
Sprinkle with sea salt before serving.
*although Margarita Meg would love it strong… be careful with the alcohol content – too high and the lollies won’t freeze.
Comfy Cam
exhausted both Netflix + Now TV libraries
pretty chill about the whole situation
reliable source of the best memes
ever the philanthropist, orders takeout every night #supportlocal.
QOTD: “Don’t tag me in a 5K”.
Ingredients
200ml double cream
150g cream cheese
4 tbsp icing sugar
2 tsp vanilla essence
50 ml espresso
75g dark chocolate
2 tbsp brownie/cookie crumb
Method
Whip up the cream cheese until smooth. Stir in the double cream, sugar and vanilla essence, mixing well.
Add two tablespoons of the cream mixture into the moulds, then slowly add the espresso, stirring gently. Top up with the rest of the cream mixture. Freeze for 5 hours.
Once frozen, drizzle on melted chocolate and brownie crumb. Serve and enjoy.
About Zoë
Starting out FoH as a teenager, Zoë, a self proclaimed ‘Hospitality Hun’ slowly made the transition into kitchens. Missing one, when working the other, Zoë now spends her time equally between both lines of work “‘cause why just limit it to one?”. With a summer of work cancelled or postponed, she’s back at her parents, cooking eating... and personifying ice lollies. Follow her on Instagram at @zojohn or online at alresczo.com.
