This pink raspberry lemonade is a refreshing fizz to cool you down while outdoors. 

Pink raspberry lemonade

Makes 1L cordial 

Ingredients

10 lemons, juiced
1½ cups white sugar
1½ cups water
100g raspberries 

For serving: 

Ice
Mint sprigs
Lemon slices
2-3L sparkling or soda water 

Method

1. Combine water and sugar in a pot and bring to a simmer, just long enough to melt the sugar. Remove and cool. 
2. Juice the lemons (you should have about 350ml juice) and strain. 
3. Combine lemon juice and raspberries then blitz together. Strain the mixture into cooled syrup. 
4. Place cordial in a 1L jar or bottle.
5. To serve, pour 30-60ml of lemonade cordial over ice and top up with sparkling water or soda water. Garnish with lemon slices and mint. 

Cook’s note: You can swap out fresh berries for defrosted raspberries in this recipe, if you like.

Recipes & styling: Liezl Vermeulen
Photography by: Zhann Solomons

Also read: Essential pieces to pack for your picnic

The post Pink raspberry lemonade appeared first on MyKitchen.

Traditionally these are sandwiched together with vanilla frosting and a dollop of raspberry jam. We opted for in-season granadilla pulp! 

Granadilla melting moments

Makes 16 biscuit sandwiches 

Ingredients

1 cup (250g) butter, at room temperature
2 tsp (10ml) vanilla essence
1 egg
½ cup + 2 Tbsp (90g) icing sugar, sifted
⅓ cup + 2 Tbsp (70g) custard powder
2 cups (300g) flour
¼ tsp (1ml) salt 

For the granadilla filling: 

¾ cups (180g) butter, at room temperature
2¾ cup (350g) icing sugar, sifted
115g granadilla pulp 

Method

1. Preheat oven to 180°C.
2. Whisk butter and vanilla for 30 seconds until light.
3. Add egg and whisk for 15 seconds until combined.
4. Add icing sugar and custard powder, whisk on low speed until the mixture turns yellow. 
5. Add flour and salt. Whisk on low until a soft dough forms. Place dough in the fridge for 20 minutes to firm up. 
6. Scoop 1 Tbsp (about 20g) of dough and roll into a smooth ball. Repeat to make 33 biscuits.
7. Arrange balls on a tray. Press a fork into each to create an indent.
8. Bake in batches for 14 minutes. Cool completely.
9. For the filling, whisk butter and icing sugar together until stiff and fluffy. 
10. Scoop icing into a piping bag fitted with a star nozzle attachment. Pipe a border of icing around the edge of a cookie, then spoon granadilla pulp into the middle. Sandwich closed with a second cookie.
11. Repeat to make 16 cookie sandwiches. Best served on the same day.

Recipes & styling: Sjaan van der Ploeg
Photography by: Zhann Solomons

Also read: 4 Tips to jazz up your cookies 

The post Granadilla melting moments appeared first on MyKitchen.

These fruity, refreshing sorbet recipes are the perfect way to cool down and are ideal for hot summer days. The vibrant flavours and easy recipes are the perfect excuses (like we need any, right?) to make your summer chilled and utterly tasty. 

Mixed berry and mango sorbet 

Makes 1.5L  

Ingredients 

For the mixed berry sorbet  

4 cups (500g) frozen mixed berries 
1 tin (385g) condensed milk 
¼ cup lemon juice 
2 stalks fresh mint (10 leaves) 
 

For the mango sorbet  

4 cups (500g) frozen mango cubes 
1 tin (385g) condensed milk 
¼ cup orange juice 
Honey, for serving  

Method 

1. Add the mixed berry sorbet ingredients to a high-powdered blender and blitz until smooth. 
2. Decant the mixture into a bowl and place in the freezer. 
3. Repeat process with mango sorbet ingredients. 
4. Add scoops of each sorbet into a square baking tin and swirl through with a knife. 
5. Freeze overnight until solid, then serve scoops in bowls or on top of cones with a drizzle of honey, if you like.  

Cook’s note: Instead of buying frozen berries, simply slice up your seasonal fruit and freeze before blending to make this sorbet. (You can use peaches, pineapple, kiwi or nectarines). Freezing the fruit before blending also helps achieve a thick, creamy consistency and freezes faster than room temperature fruit.  

Recipe & styled: Sjaan van der Ploeg
Photographs: Zhann Solomons

Pink lemonade and mint sorbet

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

Ingredients 

1 cup sugar 
¼ cup water  
4 sprigs fresh mint, chopped + extra for serving 
500ml lemonade 
2 large punnets strawberries + extra for serving  

Method 

1. In a saucepan, heat the sugar, water, mint and half the lemonade 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 lemonade and pour into a 2L plastic container. 
5. Cover with clingfilm 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. 

Recipes & photos courtesy of Fresh Living Magazine

Pawpaw and sesame seed sorbet 

Serves 6 // Cooking time: 30 min + freezing time 

Ingredients 

½ cup sugar
½ cup water
2 cups peeled and diced pawpaw
1 cup white wine
Juice and zest of 2 lemons
½ tsp sesame oil
2 Tbsp black sesame seeds 

Method 

1. Heat the sugar and water over low heat until the sugar has completely dissolved.
2. Add pawpaw, wine, lemon juice and zest, and sesame oil. Blend until smooth.
3. Pour the mixture into a shallow dish andplacein the freezer. Stir sorbet every hour until completely frozen. (Or use an ice cream maker.) 
4. Serve the sorbet sprinkled with sesame seeds.

Recipe & styling: Caro Alberts
Photographs: Juliette Bisset / HMimages.co.za

Mixed berry sorbet  

Makes 1.5L  

Ingredients 

500g frozen mixed berries 
2 bananas, peeled, chopped and frozen 
300g fat-free plain yoghurt 
1 lemon, juiced  

Method 

1. Add ingredients to a food processor and blitz for 2-3 minutes until smooth and thick. 
2. Pour into a loaf tin, scattering extra berries to ripple through. 
3. Cover tin in cling wrap and freeze for 4 hours minimum, or overnight. 
4. Remove from the fridge 20 minutes before serving, dish with a hot spoon for easy scooping. 

Recipe & styled: Sjaan Van Der Ploeg 
Photography by: Austin Taylor

Also read: 4 Breakfasts that taste like summer  

The post 4 Summer sorbet recipes you’ll crave all season appeared first on MyKitchen.

From icy treats to fruity delights, these sunny-day desserts are here to cool you down and sweeten things up. 

Fruity ice lollies  

Makes 10-12  

Ingredients 

⅔ cup water or fruit juice of your choice  
3 Tbsp sugar (optional)  
¼ cup chopped fruit of your choice  
1 tsp lemon juice  
Fresh mint (optional)  
Bubbly or sparkling grape juice, for serving (optional)   

Method 

1. Heat water and sugar in a pot until the sugar has dissolved. Allow to cool. If using fruit juice, skip this step. There’s no need to add sugar as the juice is sweet enough.  
2. Combine liquid base with chopped fruit and lemon juice. You can leave it chunky if preferred or blend it until smooth. 
3. Pour into ice lolly moulds of your choice. Add fresh mint, if using. 
4. Freeze for 1½ hours. Secure the ice cream stick in the lolly as it starts to set.
5. Freeze for a further 4-6 hours or overnight. 
6. An optional celebratory serving suggestion is to serve the ice lollies upside down in a pretty glass topped with some bubbly. 

Cook’s tip: We recommend using fruit such as berries, stone fruit, kiwi, mango, pomegranates or pineapple. If you prefer, you can blend the mixture for a smooth consistency or have chunks of fruity bites in the ice lollies.   

Recipe & styling: Lichelle May 
Photography: Donna Lewis  

Smoky rooibos no-churn ice cream 

Makes about 2L 

Ingredients 

10 rooibos tea bags 
3 cups whipping cream 
2 cans (385g each) condensed milk
¼ cup full-cream milk 
Seeds of ½ vanilla pod (or 1 tsp vanilla essence)   

For the rooibos syrup  

1 cup caster sugar 
½ cup hot water 
4 rooibos tea bags   

Method 

1. Fold a piece of foil in half and mould it into a small bowl shape. Tear open 6 rooibos teabags and empty the contents into the foil bowl. Place this foil bowl into a medium-small stainless-steel bowl. 
2. Pour the cream into a separate bowl with the last 4 teabags (intact) and heat for about 1½ minutes until warm. Stir well to encourage the rooibos to infuse. 
3. Place the two bowls (cream and rooibos) next to each other on a baking tray. 
4. Cover the entire baking tray with two layers of foil, leaving one end open.
5. Light the rooibos on fire with a blowtorch, hovering the flame over the loose-leaf rooibos long enough to ensure it burns properly, creating little embers that produce smoke. Quickly fold the foil closed very tightly, capturing the smoke inside.
6. Set aside for 30 minutes to infuse. Do not open. 
7. Add rooibos syrup ingredients to a pot and bring to a boil, stirring until sugar dissolves. Boil for another 10 minutes until reduced and thick. Set aside to cool. 
8. Open the foil chamber and place the smoked cream in the freezer for 10 minutes to chill.
9. Discard the burnt rooibos and teabags submerged in the cream.
10. Add cream to the bowl of a stand mixer.
11. Whisk cream until it reaches stiff peaks, about 45-60 seconds. Take care to not over whip.
12.  Add the condensed milk, milk and vanilla, whisk for another 15 seconds until completely combined. 
13. Pour mixture into a 2L freezer-safe container. 
14. Drizzle cooled rooibos syrup over the ice cream and swirl through using a spatula. Place clingfilm straight onto the surface of the ice cream and freeze overnight or until solid. 
15. Scoop balls of ice cream onto cones, serve alongside dessert or enjoy on its own, savouring the beauty of the smoke-infused cream.

Recipe & styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons 

Rose syrup and raspberry semifreddo  

Serves 6-8  

Ingredients  

4 large egg yolks 
1 cup sugar 
1½ cups cream, whipped to stiff peaks 
1 tub (250g) mascarpone 
1 cup fresh raspberries, + extra for decoration 
50g pistachios or almonds, shelled and chopped 
1 Tbsp rose syrup  

Method  

1. Grease and line a loaf tin with three layers of clingfilm. (Let the clingfilm hang over edges of the tin for easy unmoulding.) Place tin in freezer.
2. Place egg yolks and sugar in a large glass bowl over a tight-fitting pot of simmering water.
3. Whisk mixture with an electrical whisk on medium speed until thickened and sugar is dissolved, about 10-15 minutes. 
4. Remove from heat, increase speed to high and whisk for another 3-4 minutes until doubled in volume. 
5. Fold cream and mascarpone together in a separate bowl. 
6. Fold cream mixture through the egg mixture, working gently so you don’t knock out the air. 
7. Spoon mixture into chilled tin. 
8. Sprinkle over the raspberries, ¾ of the nuts and drizzle with Use a knife to swirl everything through. 
9. Fold the excess clingfilm over the mixture and freeze overnight to set. 
10. To serve, unfold the clingfilm from the base, turn over onto a platter and remove the tin. Peel off clingfilm. 
11. Serve semifreddo sliced and topped with extra berries, nuts and syrup.

Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons 

Sunrise panna cotta and jelly

Serves 4-6 

Ingredients  

 For the mango panna cotta 

1 Tbsp (12g) gelatine powder 1 mango, peeled and puréed 
1 cup (250ml) 100% fresh orange juice 
⅓ cup (67g) sugar
¼ cup (60ml) double-cream plain yoghurt   

For the berry coulis jelly 

1 Tbsp (12g) gelatine powder 
2 cup (300g) frozen red berries, thawed
¼ cup (50g) sugar
¼ cup (60ml) water
1 packet (80g) red jelly 
225ml boiling hot water 
Cherries for serving (optional)   

Method  

1. For the panna cotta, mix gelatine and 3 Tbsp water and set aside for gelatine to sponge.
2. Combine remaining panna cotta ingredients, mixing until sugar is dissolved.
3. Melt sponged gelatine in the microwave for 15-20 seconds, stirring halfway. Do not let the mixture boil. Stir gelatine into mango
4. Pour into a 17cm jelly mould (or a cling-wrap lined bread loaf tin of the same size). Chill the panna cotta until semi-set, about 30-60 minutes.
5. For the berry coulis jelly, mix gelatine and 3 Tbsp water and set aside for gelatine to sponge.
6. Blitz together the berries, sugar and water to make a coulis.
7. Melt sponged gelatine in the microwave for 15-20 seconds, stirring halfway. Do not let the mixture boil. Stir gelatine into 1 cup of berry mixture.  
8. Pour the berry mixture onto panna cotta layer, then chill until semi-set, about 30-60 minutes.
9. Prepare the packet of red jelly with the boiling hot water, then add in the leftover 1⁄2 cup (125ml) berry coulis. Mix well and pour onto the semi-set dessert.
10. Chill for 2-3 hours until set, or overnight for best result when unmoulding
11. To unmould, place a plate on the jelly mould, flip the jelly mould and plate over and remove the lid on mould. (If you’re using a metal mould, run a hot cloth on the outside of the tin, and using a sharp knife, loosen the edges from top to bottom to release the vacuum. Place on a platter and flip )
12. Serve chilled, topped with cherries if you like.  

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons 

Also read: 4 festive dessert recipes

The post 4 Summer desserts to tame your cravings  appeared first on MyKitchen.

Looking for something sweet in the summer heat? These treats are lighter than air and are sure to curb your cravings. 

Strawberries & cream cake 

Serves 6–8 

Instead of using a Bundt tin, grease and line two 15cm cake tins with baking paper. Divide the cake batter and bake for 25–30 minutes. 

Ingredients

For the strawberry compote 

300g strawberries, hulled and finely chopped
3 Tbsp (45ml) lemon juice
2 Tbsp (30ml) caster sugar  

For the vanilla bean cake 

2 + 3/4 cup (425g) cake flour
1 Tbsp (15ml) baking powder
1 tsp (5ml) salt
1 cup (250g) butter, softened
2 cups (400g) sugar
2 tsp (10ml) vanilla essence
3 large egg yolks
3 large eggs, separated
1½ cups (375ml) milk  

For the icing 

3/4 cup (180g) butter
3 cups (390g) icing sugar, sifted
1 tsp (5ml) vanilla essence
1 tub (230g) cream cheese, at room temperature
¼ cup (60ml) cream, whisked to stiff peaks
Fresh strawberries and flowers, for decorating 

Method

1. Place compote ingredients in a pot over medium heat.
2. Simmer for 15 minutes, stirring often, until thick and jammy. (Add more lemon juice or sugar to taste.) Set aside to cool.
3. Preheat oven to 180°C. Grease a 20cm Bundt tin well.
4. Sift together the flour, baking powder and salt.
5. Whisk butter and ¾ of the icing sugar in a stand mixer for 5 minutes, or until incorporated.
6. Add egg yolks one at a time, whisking well between additions, until batter is thick.
7. Combine vanilla essence and milk.
8. Alternate adding the flour and milk, half at a time, beating until just combined and no flour remains.
9. In a separate bowl, whisk egg whites to stiff peaks, then add remaining sugar in 1 Tbsp increments until glossy and thick.
10. Mix of the meringue into the cake batter until incorporated, then gently fold in the rest.
11. Fold through ¾ of the berry compote.
12. Pour batter into Bundt tin and swirl remaining compote through.
13. Bake for 30–35 minutes, or until a skewer inserted into the cake comes out clean. Cool for 20 minutes before turning out onto a wire rack.
14. Whisk butter, icing sugar and vanilla together until smooth, about 3 minutes.
15. Add cream cheese and whisk until smooth. Fold through cream.
16. Refrigerate for about 20 minutes, or until it has stiffened slightly.
17. Slather icing onto cake and decorate with fresh flowers and strawberries. Slice and serve.

Granadilla crêpes 

Makes 12–15 

These paper-light French pancakes can be served with whipped cream, chocolate mousse or ice cream too. 

Ingredients

2 Tbsp (30ml) melted butter
2 ½ cups (625ml) milk, warmed
4 large eggs, room temperature
2 tsp (10ml) vanilla essence
2 cups (300g) cake flour
Pinch of fine salt 

For serving 

250g crème fraîche or double thick cream
½ vanilla pod, seeded
2 lemons, zested
Granadilla pulp 

Method

1. Whisk together butter, milk, eggs and vanilla.
2. Combine flour and salt. Whisk in the wet mixture to create a smooth batter.
3. Place a large lightly oiled pan over medium-low heat.
4. Add ¼ cup of batt er and immediately swirl to coat the entire base of the pan. Fry each side for 1–2 minutes, or until lightly browned. Remove, keep warm and repeat with the remaining batter. 
5. Mix crème fraîche or cream with vanilla seeds and zest.
6. Serve pancakes with crème fraîche or cream mixture and granadilla pulp.

Recipes & styling: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

Also: 4 fruity bakes to satisfy your sweet tooth 

The post Delicious fruity bakes for any occasion appeared first on MyKitchen.

From zesty lemon meringue flan to a decadent berry and brownie cheesecake, these fruity cake recipes won’t disappoint when the craving hits! 

Lemon meringue flan 

Serves 8 // Cooking Time 40 minutes + cooling time

Ingredients 

2 cups sugar
1 cup cornflakes
2 × 385g tin condensed milk
½ cup lemon juice
4 eggs, separated
Dried lemon slices, to decorate 

Method 

For the cornflake-brittle base 

1. Grease a baking tray.
2. Cook 1 cup sugar in a pot over low heat until melted, then stir in the cornflakes.
3. Pour the mixture onto the baking tray. Leave to cool.

For the flan 

1. Preheat the oven to 175°C and grease a flan mould or cake tin.
2. Whisk together the condensed milk, lemon juice and egg yolks to make lemon curd.
3. Pour the lemon curd over the cornflake-brittle base and cover with foil.
4. Bake for 40 minutes, or until almost set. Allow to cool completely, then refrigerate for 1 hour.

For the meringue 

1. Place remaining 1 cup sugar in a pot over medium heat. Cook, swirling until it is completely melted and boiling.
2. Whip the egg whites until they reach ribbon stage (just before stiff-peak stage).
3. Slowly drizzle in the still-boiling sugar while beating the egg whites. The heat will cook the egg and turn the meringue mixture glossy.
4. Spread over the cooled lemon curd. Brown with a blowtorch or pop under the grill for a few minutes. Decorate with dried lemon slices.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen 

Date swirl granadilla ‘cheesecake’ 

Serves 8 // Cooking Time 90 min

Ingredients 

For the filling 

180g raw cashews
1 tin full-fat coconut cream
100g tofu
1½ tbsp cornflour
1 tsp vanilla essence
½ cup honey or golden syrup
1 cup coconut oil, melted
Juice and zest of 1 lemon 
Pinch salt  

For the crust 

¾ cup gluten-free rolled oats
¾ cup peanuts
200g pitted dates
Pinch salt 
4 tbsp coconut oil, melted
1–2 tbsp hot water 

For granadilla topping 

2 gelatin sheets
200ml granadilla pulp
50g sugar 

Method 

1. Place the cashews in a bowl and cover with boiling water. Leave uncovered for 1 hour, then drain.
2. Preheat oven to 180°C and line a standard cake tin with parchment paper.
3. To make the crust, place oats, peanuts, dates and salt in a blender and mix until the mixture is a fine breadcrumb texture. Add coconut oil and hot water until the mixture has a cookie dough consistency.
4. Transfer the mixture to the lined cake tin. Spread it out evenly and press down firmly.
5. To make the filling, add the soaked cashews to a blender with the coconut cream, tofu, cornflour, vanilla, honey, coconut oil, lemon juice and zest, and salt and blend until smooth and creamy.
6. Pour the filling over the crust and spread into an even layer.
7. Bake for 45 minutes, or until the edges look dry but the centre is still a little jiggly. 
8. Allow the cake to cool in the oven, then refrigerate for 4–5 hours.
9. 9. To make the granadilla topping, bloom the gelatin by placing the sheets in cold water for 3
10. 10. Place the granadilla pulp and sugar in a saucepan over low heat. 
11. Stir until the sugar dissolves, then add in the gelatin and cook for another 2 minutes, or until dissolved.
12. Allow to cool before pouring evenly over the cheesecake.

Recipe & Styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za  

Berry and brownie cheesecake 

Serves 12 // Cooking Time 1 hour  50 minutes + overnight

Ingredients 

For the brownie base 

100g 70% dark chocolate
3 Tbsp coconut oil
2 Tbsp xylitol
1 egg
1 cup almond flour
1 cup sunflower seeds, ground
2 Tbsp cocoa powder 

For the filling 

4 eggs
900g cream cheese
1½ cups sour cream
¼ cup xylitol
1 tbsp lemon juice
1 Tbsp vanilla essence 

For the berry compote 

200g frozen berries
2 Tbsp xylitol 

Method  

For the brownie base 

1. Preheat oven to 180°C.
2. Microwave the chocolate and the coconut oil together, stirring every 30 seconds until smooth.
3. Whisk in the xylitol and egg. Add the almond flour, ground sunflower seeds and cocoa.
4. Press into a 20cm springform cake tin and bake for 10 minutes. Allow to cool in the tin.

For the filling 

1. Beat the eggs into the cream cheese, one at a time, then stir in the remaining ingredients.
2. Pour filling into base and put on the centre oven rack with a pan of water on the rack below. Bake for 1 hour 10 minutes.
3. Turn off the heat and leave the cheesecake to sit in the oven for 3 hours. 
4. Remove from oven and refrigerate for at least 8 hours.

For the berry compote 

1. Place berries and xylitol in a pot over medium heat. Simmer until reduced to a thick syrup.
2. Allow to cool, then drizzle over the cheesecake.

Recipes analyzed by: Jenny Meyer
Photography: HMimages.co.za 

Chocolate lava cakes topped with cherries 

Makes 4 // Cooking Time 30 minutes

Ingredients 

130g dark chocolate (70% cocoa), chopped
75g butter
120g eggs, plus 40g yolk (±4 eggs)
65g golden caster sugar
30g flour
Cherries, for serving  

Method 

1. Preheat oven to 180°C. 
2. Grease 4 small round moulds or pudding basins with butter and flour.
3. Place chocolate and butter in a bowl. Melt over a pot of simmering water. Place the bowl on the pot, making sure it fits snugly and that bottom of the bowl does not touch the water. Stir regularly until melted.
4. Add the eggs, sugar and flour to the chocolate mixture. Whisk together until shiny.
5. Pour the batter into the moulds and bake for 10–12 minutes.
6. Turn the lava cakes out of the moulds and serve with cherries.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

The post 4 fruity bakes to satisfy your sweet tooth  appeared first on MyKitchen.