I’m sure we all agree fresh summer fruits are one of life’s great joys , lucky for us they’re in season and with these hot summer days (and nights) we still have a while still to enjoy them!
It’s so easy to create refreshing and healthy treats for the kids, here’s our top pics of easy, cheap and fast summer ice pop recipes with minimal ingredients and no ice- cream maker required.
The perfect summer treat!
Watermelon and Strawberry Ice Pops
(as per cover image)
- 2 cup – watermelon
- 1 medium – lemon
- 10 medium (1-1/4″ diameter) – strawberries
- 1/2 cup – water
- Blend together in a blender ((or a nutribullet if you have one) and add water if the mixture is too sweet for you.
- Pour into standard ice pop moulds and freeze for 4-6 hours.
Peach Ice Pops
- 4 medium – peach
- 2 tablespoon – honey
- 1 tablespoon – lemon juice
- Slice and freeze peaches. (Leave the skin on, or peel if you want!)
- In a high powered blender or food processor combine peaches, honey to taste, and lemon juice. Process until smooth. Depending on your blender or food processor, you may need to add a little bit of water.
- Eat immediately for a softer texture, or transfer into a moulds cover and freeze for 3-4 hours or until firm.
Mango and Blueberry Ice Pops
- 1 large or 2 medium lushly ripe mangoes, pitted, peeled and diced,
- 3/4 cup mango nectar
- 1 cup fresh blueberries
- 2 tablespoons agave nectar or maple syrup, or to taste, optional
- Combine the fruit and mango nectar in a blender. Blend until perfectly smooth.
- Add the blueberries to the container of the blender and stir in.
- Taste to see if you need a bit more sweetening.
- Pour into ice pop moulds and freeze for at least 5 hours or overnight.
Classic Lemon Sorbet
- 1 cup caster sugar
- 1 tablespoon finely grated lemon rind
- 1 1/2 cups lemon juice
- 2 egg whites, lightly whisked
- waffle cones, to serve
- Combine sugar, 2 cups warm water and lemon rind in a saucepan over medium heat.
- Cook, stirring, for 5 minutes or until sugar is dissolved.
- Simmer, without stirring, for 10 minutes or until mixture thickens slightly.
- Remove from heat.
- Cool completely.
- Strain sugar mixture over a bowl.
- Stir in lemon juice.
- Pour into a 3cm-deep, 20cm x 30cm (base) lamington pan.
- Cover and freeze for 1 to 2 hours or until almost firm.
- Transfer fruit mixture to a food processor.
- Add egg whites.
- Process until smooth but not melted. Pour mixture into a 6cm-deep, 11.5cm x 21.5cm (base) loaf pan.
- Cover and freeze for 3 hours or until firm. Serve scoops of sorbet in waffle cones.
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