Spicy summer ice pops with Ballymaloe Jalapeño Relish

A few years ago at a festival a famous cocktail bar asked for some Ballymaloe Jalapeño Relish, which they used to create the Ballymaloe Bloody Mary. Inspired by this, Ballymaloe have created a spicy savoury ice pop, perfect for BBQ season.

Makes 12 mini ice pops


1 litre tomato juice

3 heaped tbsp of Ballymaloe Jalapeño Relish

Juice of 1 lemon

1 tbsp Worcestershire sauce

Salt and pepper

1 head of celery


Add the lemon juice, Ballymaloe Jalapeño Relish, and Worcestershire sauce to the tomato juice (add vodka if using ). Check for seasoning.

Pour the mix into an ice pop mould. Cut the celery to measure and place one stick into each slot - this way you have an edible ice pop handle.

Place in freezer for four hours or until frozen through.


Ballymaloe Foods Jalapeno Relish new hotter recipe is available nationwide.


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