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26 May 2017Last updated
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Food | Recipes

Let’s chill with scoops of ice cream

Cool, creamy and oh-so-easy to make, these refreshing recipes will keep you cool on a hot day

StockFood
27 May 2016 | 12:00 am
  • Grapefruit, strawberry and mint granita


    Source:StockFood

Grapefruit, strawberry and mint granita


Prep time 15 mins, plus freezing time
Makes 500ml

250g fresh strawberries, stalks removed and halved
250ml grapefruit lemonade
2 tbsp fresh mint

Place the strawberries, grapefruit lemonade and mint in a blender and blitz until smooth.

Strain the mixture and pour into an ice-cream container.

Freeze the mixture. During the freezing process, use a fork to break down the ice crystals to form a granita. Repeat this process twice while freezing.

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Kiwi fruit and cucumber granita

Prep time 15 mins, plus freezing time
Makes 500ml

½ cucumber
6 kiwi fruits, frozen
2 limes, juice of

Grate the cucumber into a strainer placed over a bowl. Strain the cucumber, retaining the liquid.

Peel and halve the kiwi fruits. Place the kiwi fruits, cucumber juice and lime juice in a blender and blitz until smooth.

Strain and pour into a 2 litre ice-cream container. Freeze the mixture. During the freezing process, use a fork to break down the ice crystals to form a granita. Repeat this process twice while freezing.

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Blueberry, yogurt and granadilla lollies

Prep time overnight
Makes 4 large lollies

200g frozen blueberries
500g low-fat Bulgarian yogurt
3 granadillas, halved and pulp scooped out
100g fresh blueberries

Place the frozen blueberries in a blender and blitz to a smooth purée. Press the purée through a fine sieve and set aside.

Mix together yogurt and granadilla pulp, then fold in the blueberry purée and fresh blueberries to create a blueberry swirl. Pour into moulds and freeze.

After 30 minutes, place a lolly stick in each mould and freeze until solid, preferably overnight.

Dip the lollies in cold water to loosen from the moulds and serve immediately.

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Pomegranate and watermelon sorbet

Prep time 15 mins
Makes 2 litres

1 large watermelon
150g pomegranate rubies
200ml sugar syrup
40ml liquid glucose
1 extra large egg white
1 lemon, juice of

Peel, cube and seed the watermelon. Place in a blender and blitz until smooth.

Mix together watermelon juice, pomegranate rubies, sugar syrup, glucose, egg white and lemon juice. Pour into the ice-cream churner and churn until frozen and fluffy.

Scoop into a container and freeze until ready to serve.

To make sugar syrup, add 100ml water, 100ml granulated sugar and a squeeze of lemon juice to a small pot placed over medium heat. Stir continuously until the sugar has dissolved. Bring to a boil and simmer for 2 minutes. Remove from heat and set aside to cool.

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Coconut and lime sorbet

Prep time overnight
Makes 2 litres

800ml tinned coconut milk
385g condensed milk
200ml sugar syrup
40ml liquid glucose
2 limes, juice of
1 extra large egg white

Mix together coconut milk, condensed milk, sugar syrup, glucose, lime juice and egg white.

Place the mixture in an ice-cream machine and churn until it is thick and fluffy, but not completely frozen. Remove from the churner and place in a container. Freeze overnight.

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Clementine and dark chocolate lollies

Prep time 15 mins, plus freezing time
Makes 8 lollies

10 clementines
100ml orange juice
100g good-quality dark chocolate
50g raw and unsalted pistachio nuts, toasted and finely chopped

Peel the clementines and place in a blender with the orange juice. Blitz until you have a smooth purée.

Strain the mixture and pour it into 8 lolly moulds. Place in the freezer and after 30 minutes, place a lolly stick into each mould. Freeze until completely frozen.

Melt the chocolate in a glass bowl over a pot of simmering water and set aside to cool but not harden. Run cold water over the lolly moulds to release the lollies. Dip the lollies in the melted chocolate and sprinkle with the pistachio nuts. Serve immediately.

StockFood

StockFood