From a boozy lolly for grown-ups to a fragrant orange and basil sorbet, nothing beats a cooling summer ice on a sunny day.
Watermelon negroni ice lollies
Granted, there's no gin or vermouth in these, so they are not strictly speaking negronis; but they are very grown-up lollies with a glorious colour. Fresh watermelon juice is unbelievably refreshing, and it couldn't be easier to make: peel one ripe watermelon, cut the flesh into dice, removing as many seeds as possible, blitz and pass through a sieve. Depending on the size of your lolly moulds, these quantities should make enough to help any summer party go with a swing.
150g caster sugar
300ml watermelon juice
300ml orange juice
Juice of 1 lime
Put the sugar and water in a pan, place on a medium flame and heat until the sugar dissolves. Remove from the heat and set aside to cool (chill it over ice, or leave in the fridge until cold). Once cold, stir in the watermelon, orange and lime juices, then add the Campari. Pour into lolly moulds and freeze.
Raspberry ripple ice-cream
This retro classic is still popular for a very good reason: it's damned tasty. Serves four.
For the ice-cream base
1 vanilla pod, split and seeds scraped out
4 egg yolks
100g caster sugar
250ml double cream
For the ripple
200g fresh raspberries
2 tbsp caster sugar
Pour the milk into a saucepan, add the scraped out vanilla pod and bring slowly up to boiling point.
Meanwhile, in a bowl, beat the egg yolks and sugar until thick.
When the milk reaches scalding point, remove and discard the vanilla pod and, stirring all the time, gradually pour the milk into the egg yolk mix. Pour the whole lot back into the pan and heat gently, stirring with a wooden spoon, until the custard thickens. Have ready a large bowl of iced water. When you can see a film form over the back of the spoon, remove the saucepan from the heat and leave to cool over the iced water. Once the custard base is cold, stir in the cream.
For the ripple, mash the raspberries, strain the puree through a sieve to get rid of any pips, then stir in the caster sugar.
Transfer the custard mixture to an ice-cream maker, and churn. A few minutes before the ice-cream has finished churning, and with the motor still running, slowly pour the raspberry sauce through the slot in the top of the machine, and churn until the ice‑cream is done to a nice soft set.
Transfer the ice-cream to a suitable freezer-proof container with a lid and freeze. As with any ice-cream, remove from the freezer at least 15 minutes before serving, to give it time to soften.
Orange and basil sorbet
At Murano, we use a Pacojet to make our sorbets, but you'd hardly expect to find one of these expensive bits of kit in your average kitchen cupboard. It works fine in a home machine, or with the freezer method outlined in the panel overleaf. Serves four.
300g caster sugar
4 oranges, all juiced, 2 zested
1 large bunch basil, leaves picked
Put the water and sugar in a pan, heat until the sugar dissolves, then simmer for two minutes. Remove from the heat and add the zest. Reserve a tablespoon of basil, and tear the rest. Add to the syrup, and set aside until cold. Once the syrup is cold, strain and mix in the orange juice. Churn in an ice-cream maker. Just before it's set, finely chop and stir in the reserved basil.
Strawberry yoghurt pops
A lolly for all the family. Depending on the size of your moulds, makes four to eight.
150g strawberries, hulled
60g caster sugar
½ vanilla pod, scrapped
In a blender, whizz the yoghurt, strawberries and sugar until smooth (if you like, reserve a few strawberries, halved, to suspend in the finished lollies).
Add the vanilla, stir well, pour into ice lolly moulds (add a few halved strawberries now. They'll sink, so don't add them all at once; add them bit by bit as the mixture freezes, so they're evenly distributed though the lollies) and freeze.
Fiona Beckett's drinks recommendation
Finding a wine match for ice-cream is tough, and hardly necessary if the ice contains its own booze. My usual go-to is a treacly Pedro Ximenez sherry, especially with vanilla and toffee ice-creams, but if you're looking for a match for a fruit-based ice-cream or sorbet, think of liqueurs rather than dessert wines. A raspberry liqueursuch as Bramley and Gage's (£14.10, bramleyandgage.co.uk and West Country delis; 18% abv) would go with the ripple, and why not try a limoncello with the sorbet? Carluccio's has a good one, Gioia Luisa (30% abv), at £19.95 for a full‑size bottle.
• Angela Hartnett is chef-patron of Murano in London and Hartnett Holder & Co at Lime Wood Hotel, in Lyndhurst, Hampshire. Her latest venture, The Merchant's Tavern, opens in London this autumn.
Angela Hartnett's watermelon negroni ice lollies recipe. Photograph: Deirdre Rooney for the Guardian