Freezit

Ingredients

The mix

• 1.5 litreswater
• 300 gsugar
• 500 mlfruit juice or squash concentrate
• juice of 2 lemons
• a pinch of salt

Sometimes added

• food colouring
• 1 teaspoonflavouring essence
• 2 tablespoonscondensed milk, for a creamy version

Equipment

• long plastic sleeves or bags
• or ice pop moulds
• a jug with a spout
• a heat sealer or a strong clip

Directions

1. Cut the end cleanly with scissors rather than biting. Too hard and it cannot be pushed up. Warm about a third of the water in a pan. Add the sugar and stir until it dissolves.
2. Add the pinch of salt as well. Take it off the heat entirely. Add the rest of the cold water. Stir in the fruit juice or squash concentrate.
3. Add the lemon juice to the mix. Add colouring or essence if you want them. Taste it and adjust the sweetness. It should taste slightly too sweet warm.
4. Let the mix cool down completely. Then refrigerate it until properly cold. Use a jug with a good pouring spout. Fill each sleeve about three quarters full.
5. Leave a good gap at the very top. Freezing them takes several hours. Lay the sleeves flat in the freezer.
6. Lay them in a single layer if you can. Give them at least six full hours. Press one and it should be hard. It should not bend or squash at all.
7. Add more water to the next batch. Serving them is done straight from the freezer. Let one sit for a minute first. Bend it until it snaps in the middle. Cut or tear the top of the plastic. They keep two months in the freezer.

Technique

• The sleeve freezes into a long solid stick which is bent until it snaps in the middle, giving two halves to share, and that sharing is part of what it is.
• Sugar lowers the freezing point, so a very sweet mix freezes softer and a less sweet one rock hard, and about one part sugar to five of liquid gets the balance right.
• Similar products are sold worldwide as freeze pops, ice poles and other names, and the Zimbabwean freezit is its own brand and habit within that family.

Substitutions

• Ice pop moulds work in place of plastic sleeves and are reusable.
• Any fruit juice, squash concentrate or flavouring can be used.

Variations

• A creamy version made with condensed milk is also sold.
• Some makers use bright colouring and others leave it plain.
• Similar frozen sleeves are sold across southern and eastern Africa.

History

Made in Zimbabwe since the 1980s and sold from tuckshop freezers, snapped in half and shared between children.

Frequently asked questions

What is Freezit?

Freezit is a dessert from Zimbabwe: sweet fruit-flavoured ice frozen in a long plastic sleeve. Made in Zimbabwe since the 1980s and sold from tuckshop freezers, snapped in half and shared between children.

How long does Freezit take to make?

Freezit takes 20 minutes plus freezing of preparation and 10 minutes of cooking. The recipe makes about 12 sleeves. It is rated easy to make.

What can I substitute in Freezit?

Yes, within limits. Ice pop moulds work in place of plastic sleeves and are reusable. Any fruit juice, squash concentrate or flavouring can be used.

What is the most important thing to get right in Freezit?

Cut the end cleanly with scissors rather than biting. Too hard and it cannot be pushed up. Warm about a third of the water in a pan. Add the sugar and stir until it dissolves.