Lollies in a Garden

There’s so much to see and do in the Winelands, but top of my list is always a visit to the magical vegetable gardens at Babylonstoren. We snuck into their new tearoom, Die Glashuis, just before closing on Saturday for some freshly pressed vegetable juices. I’ve been meaning to visit since it opened last summer, and it was just as beautiful as I imagined, just like the rest of Babylonstoren.


While we were ordering, I got very excited when I saw ice lollies on their menu. Saturday’s flavours were persimmon, and carrot cake. We ordered one of each, and shared them amongst our party.

I was particularly tickled to see that they are using the same ice lolly mold that we are currently experimenting with in our kitchen! I was a little disappointed that they put gelatine in their fruit lollies (and as the vegetarian in our group pointed out, shouldn’t customers be informed about this less-than-obvious ingredient?). The jellied texture was a bit off-putting, even if it kept the ice lolly from dripping. But the carrot cake was really interesting, a frozen cake batter popsicle with a fudgy texture that reminded me of kulfi. It got me wondering what a carrot cake ice cream would taste like.

And itching to get back in the kitchen and continue experimenting with ice cream lollies. More on that later this week…


Kate is a company director. She spends her time on mentoring our leadership team, product development, new systems, finance, and business strategy. Her favourite ice cream flavours include raspberry choc chip, cookie dough, nectarine, jasmine blossom, toasted almond and berry cheesecake.