On Tue, 15 Jul 2003 11:43:21 +0100, "Austin"
wrote:

"Tim Mitchell" wrote in message
...
Ok, this is probably a bit off topic but it is DIY.

If you make ice lollies by freezing fruit juice in lolly moulds, you end
up with a hard lump of ice on a stick. If you buy an ice lolly, the ice
is much softer and you can bite off little chunks easily. Does anyone
know what they do to commercial ice lollies to make them like this?

Add shockingly large amount of sugar?

Ah, that probably explains why frozen strong made-up squash comes out just
fine. (Not the low-cal varieties, obviously. Spit.)

--
John