Stay cool this summer with these refreshing icy treat recipes! From a cool cucumber granita to litchi–and–coconut ice cream, we have the perfect recipes to help you beat the heat. 

Iced chai spice lattes 

Serves 4 // Cooking time 15 minutes 

Ingredients 

1 tbsp chai powder
1L milk
4 shots espresso (or ½ cup strong coffee)
1 tsp vanilla essence
¼ tsp cinnamon 

Method 

1. In a pot, bring the ingredients to a simmer.
2. Cool completely, then pour into a flask. Keep refrigerated.

 

Cucumber granita 

Makes 6 cups // Total time 20 minutes, plus freezing 

Ingredients  

¼ cup castor sugar 
1 cup boiling water 
1 ½ large cucumbers, chopped + extra slices for serving 
2 limes or 1 lemon, zested and juiced 
1 Tbsp freshly grated ginger 
1 green apple, sliced 
1 punnet (20 g) fresh mint, leaves picked    

Method   

1. Add sugar to boiling water and stir to dissolve. 
2. Place remaining ingredients into a food processor, then add the sugar solution. 
3. Blend for 20–30 seconds until combined and smooth. 
4. Pour mixture into a shallow tray or container. Use a few if necessary – the liquid should be in a thin layer. 
5. Freeze mixture for 2–3 hours. 
6. Use a fork to scrape every 20 minutes to create the fine ice crystals. 
7. Serve in glasses with slices of cucumber. 

Also read: Katlego Mlambo’s watermelon granita

 

Floral watermelon ice lollies 

Makes 8 // Cooking time 20 min plus overnight freezing time 

Ingredients 

8 wooden ice-cream sticks
½ cup sugar
3 cm piece of ginger, finely sliced
½ cup fresh lemon juice
1½ cups watermelon juice (blended and strained)
Edible flowers  

Method 

1. Soak the ice-cream sticks in water for one hour.
2. Combine ½ cup water and the sugar in a saucepan over medium heat. Stir until the sugar is dissolved. Add the ginger and leave to infuse for a few hours.
3. Remove and discard the ginger pieces.
4. Combine the sugar syrup, lemon juice and watermelon juice and mix well.
5. Divide the mixture between 8 ice-lolly moulds and push the flowers into the sides.
6. Freeze for at least one hour and then insert the soaked sticks. Freeze overnight.
7. Run warm water over the moulds to loosen the lollies.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

 

Pink lemonade and mint sorbet  

Makes 1.5 L // Total time 20 min plus freezing time 

Ingredients 

1 cup sugar 
¼ cup water 
4 sprigs fresh mint, chopped, plus extra for serving 
500 ml lemon-lime cooldrink
2 large punnets strawberries plus extra for serving   

Method 

1. In a saucepan, heat the sugar, water, mint and half the cooldrink together. Stir until the sugar has dissolved and a syrup has formed.
2. Remove from heat and set aside to cool completely.
3. Blitz together the cooled syrup and strawberries until smooth.
4. Stir through the remaining cooldrink and pour into a 2 L plastic container.
5. Cover with cling film and freeze for 8–12 hours or until firm.
6. Serve scoops of the sorbet in ice cream cones, garnished with fresh berries, and topped with mint.

 

Litchi and coconut ice cream 

Serves 6 // Cooking time 30 minutes 

 

Ingredients 

400 ml coconut cream
400 ml coconut milk
20 litchis, peeled and pips removed
Zest and juice of 2 limes
2 tbsp agave syrup
Coconut shells, to serve 

Method 

1. Place the coconut cream, coconut milk, litchis, lime zest and juice, and agave syrup in a blender and pulse for a few seconds (make sure to leave some chunky pieces of litchi).
2. Churn the ice cream in an ice-cream machine according to the instructions.
3. Serve scoops of ice cream in fresh coconut shells.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Also read: Neapolitan ice cream