Totally tropical: Benjamina Ebuehi’s rum punch ice lollies. Photograph: Matthew Hague/The Guardian. Food styling: Katie Smith. Prop styling: Lucy Turnbull. Food styling assistant: Phoebe Altman. View image in fullscreen Totally tropical: Benjamina Ebuehi’s rum punch ice lollies. Photograph: Matthew Hague/The Guardian. Food styling: Katie Smith. Prop styling: Lucy Turnbull. Food styling assistant: Phoebe Altman. The sweet spot Food Benjamina Ebuehi’s recipe for rum punch ice lollies These sweet and fruity frozen refreshers will get you in the carnival spirit
Benjamina Ebuehi Fri 28 Aug 2026 07.00 CEST Share Prefer the Guardian on Google I t’s only right that on the weekend of the Notting Hill carnival, rum punch is your drink of choice. Whether or not you’re heading to west London to celebrate, these ice lollies will get you in the party mood. They’re fruity, sweet and balanced with plenty of fresh lime, and I always like to make sure there’s enough leftover rum mixture to pour over ice to drink while the lollies are setting.
This is more a guide than a strict recipe; all punches have differing ratios, so adjust the lime or sweetness to taste. Just don’t be tempted to add more rum or they won’t freeze and you’ll end up with slush – although that’s not entirely a bad thing.
Prep 5 min Cook 10 min Freeze 6 hr+ Makes 8-10
500ml pineapple juice 250ml orange juice 100ml grenadine syrup 100ml fresh lime juice 70ml dark rum 70ml coconut rum 1 dash Angostura bitters (optional)
Put the pineapple juice, orange juice and grenadine in a large jug or bowl. Stir in the lime juice followed by both rums and a dash of bitters, if using.
Give it a taste and add a little more lime juice, if you’d like it sharper, or a splash more grenadine for something sweeter.
Fill eight to 10 ice-lolly moulds with the punch mix , add sticks and freeze for at least six hours, and ideally overnight. (Keep any excess punch in the fridge and serve over ice.) Release the lollies and enjoy straight away.