Keen to keep it cool this season? Sjaan van der Ploeg has the perfect solution: spring fruit popsicles.  

Cucumber mint cooler 

Makes 6-8 

We used plastic cups to make these pops, but you can also use cleaned and dried mini yoghurt containers. For an adult version, add a tiny splash of white rum or vodka to make mojito lollies! 

Ingredients 

2 limes or 1 lemon, zested and juiced 
1 ½ large cucumbers, chopped 
2 cups water 2 punnets (20g each) mint, leaves picked 
½ cup sugar  

Method

1. Add ingredients to a blender and blitz until smooth. 
2. Divide mixture between 6-8 plastic cups (or use lolly moulds) and freeze for 1 hour before securing a wooden popsicle stick in each lolly. 
3. Freeze overnight. 
4. Run a warm cloth on the outside of the cups, unmould and serve immediately. 

Good idea
If you have popsicle moulds without the attachable stick holders, freeze the popsicles for 1 hour before inserting wooden sticks into the middle of each one. This way, the semi-frozen mixture holds the sticks in place, and they don’t sink to the side or bottom. You can also tape a grid of Sellotape over moulds to keep your sticks upright.

Citrus berry blast 

Makes 10 

Instead of orange juice, add cranberry or mixed berry juice for a full berry flavour. 

Ingredients 

250g fresh or frozen mixed berries (try strawberries, blueberries, raspberries and blackberries) 
1/4 cup sugar 
1 lemon, juiced 
1 ½ cups orange juice  

Method

1. Place berries, sugar and lemon juice in a pot over medium heat. 
2. Cook berries while stirring for about 10-15 minutes or until mixture turns a jammy consistency. Set aside to cool slightly. 
3. Place berry compote and orange juice in a blender, blitz until smooth. 
4. Decant mixture into two 5-cavity popsicle moulds and insert a wooden popsicle stick into each one. 
5. Freeze for 6 hours, preferably overnight, before serving. 

Cook’s note
We used frozen berries because they release more vibrant colours and slightly more juice.

Roasted banana granola bars 

Makes 9 

You don’t need specific moulds to make popsicles, a loaf tray will do just fine! 

Ingredients 

4 bananas, sliced 
¼ cup brown sugar
3 cups full-cream yoghurt 
¼ cup honey, plus 
2 Tbsp for coating 
1 cup granola, lightly toasted  

For the blueberry compote 

125g frozen blueberries
¼ cup sugar 

Method

1. Preheat oven to 200°C. 
2. Line a tray with baking paper, toss bananas in sugar and arrange in an even layer on tray. 
3. Roast bananas for about 25-30 minutes, until golden and caramelised. 
4. Pack roasted bananas into a plastic bag (along with any caramel from the tray) and freeze completely. 
5. 5. Add frozen bananas, yoghurt and ¼ cup of honey to a blender and blitz until smooth. 6. Heat remaining honey for a few seconds, then toss with granola to coat. 
6. Line a loaf tin with baking paper or plastic wrap. Pour mixture into prepared loaf tin and freeze for two hours before sprinkling granola over, pressing down to secure in the frozen yoghurt. 
7. Insert 6-8 popsicle sticks in a line along the middle of the tin, then return to the freezer for another 4 hours. 
8. Slice frozen yoghurt into bars and carefully remove with the assistance of a spatula or knife. 

Good idea
To avoid the granola sinking into the popsicle, the yoghurt needs to be semi-solid. Freeze mixture for a few hours until semi-frozen. Alternatively, freeze overnight, then remove for 30 minutes to thaw the surface slightly. Once the yoghurt has thawed, sprinkle over granola and press down to secure. Freeze for an hour before slicing and serving.

Rooibos iced tea 

Makes 12 

The rooibos syrup sinks to the bottom of the moulds to reveal a lovely, sticky lollipop top when removed. 

Ingredients 

For the rooibos syrup  

5 rooibos teabags 
2 cups water 
½ cup caster sugar  

1 lime, zested 
1 – 1 ½ cups rooibos-flavoured iced tea
½ peach or lemon, thinly sliced  

Method

1. Place syrup ingredients into a pot over medium heat. 
2. Stir to dissolve the sugar, then simmer for 5 minutes before removing the tea bags. 
3. Continue to simmer for another 15 minutes until reduced by half and slightly thickened. Stir through lime zest and set aside. 
4. Fill two 6-cavity popsicle moulds 3/4 of the way with iced tea and freeze for 1 hour. 
5. 5. Break the icy surface on partially frozen lollies and add 2 slices of peach or lemon, followed by the rooibos syrup until filled to the top. 
6. Secure popsicle sticks onto the moulds. Return to the freezer for another 6 hours, or preferably overnight. 
7. Remove moulds from the freezer and run a warm cloth along the outside to unmould. Serve immediately. 

Cook’s note
Use any flavour iced tea, then make a syrup using the same tea flavour as your drink. 

Recipes & styling: Sjaan van der Ploeg  

Photographs: Zhann Solomons 

The post 4 fruit popsicles to enjoy this spring appeared first on MyKitchen.

Ready to spring into flavour? The weather is finally warming up and we can’t wait to dive into these four fresh and fruity drinks to brighten up the day. 

Lemon and mint green iced tea  

Makes 1L // Total time 15 minutes [plus refrigeration]

Ingredients 

1L boiling water 
2 teabags green tea 
6 mint leaves, plus to garnish 
2 lemons, sliced 
2 Tbsp honey    

Method  

1. Combine the boiling water, teabags, mint and lemons in a heat-safe bowl or jug.
2. Add the honey and stir to dissolve.
3. Set aside to infuse for 5 minutes, then remove the teabags and refrigerate until cold.
4. Top up with water to taste.
5. Serve poured over ice, and garnish with lemon and mint. 

Words by Sjaan van der Ploeg
Photography: Fresh Living Magazine 

Gooseberry lemonade 

Makes 1.8 L // Cooking time 20 minutes

Ingredients 

For the gooseberry lemonade 

4 lemons, juiced
4 Tbsp honey
⅔ cup gooseberries
8 mint sprigs  

To serve 

1.5 L sparkling water
3 cups gooseberries
1 lemon, sliced  

Method  

For the gooseberry lemonade 

1. Blend the lemon juice, honey and gooseberries until smooth.
2. Push the mixture through a sieve, reserving only the liquid.
3. Stir through the mint and refrigerate until needed.

To serve 

1. Mix the lemonade (about 1½ cups) with the sparkling water. Pour into glasses filled with ice and top with extra gooseberries and a slice of lemon.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Carrot, ginger and turmeric slushie 

Serves 2 // Total time 15 Min

 
Ingredients 

5 carrots, peeled and chopped
1 tsp fresh ginger, grated
½ tsp ground turmeric
½ orange juice
2 Tbsp lime, zested and juiced
1 cup water
Handful of ice 

Method 

1. Add all the ingredients to a blender and blitz until smooth. 
2. Strain liquid mixture through a fine mesh sieve and pour into 2 glasses. 
3. Serve with fresh lime wedges.

Breakfast smoothie  

Makes 2  

Ingredients   

1 tub (180g) blueberries, plus extra for serving (optional) 
½ cup toasted oats, plus extra for serving (optional) 
2 Tbsp honey 
2 cups plain yoghurt 
Sprigs of mint, for serving   

Method  

1. Add ingredients, except mint, to a blender and blitz until smooth. Decant into serving glasses and garnish with mint leaves, plus extra berries and toasted oats if you like.

Recipes & styling: Fresh Living Magazine
Photography: Fresh Living Magazine 

The post 4 Sensational fresh sips for spring  appeared first on MyKitchen.

What’s tastier than freshly-brewed iced tea? We share our favourite iced tea recipes that will keep you hydrated and refreshed this summer.

Strawberry and basil iced tea 

Makes 1L • Total Time 15 Min [Plus Refrigeration] 

Ingredients

1L boiling water 
2 Tbsp honey 
½ punnet basil, plus to garnish 
125g strawberries, halved, plus to garnish 
2 teabags Hibiscus tea  

Method

1. Add water, honey, strawberries and basil to a pot over medium heat.
2. Bring it to a simmer and cook for 5 minutes, stirring often.
3. Pour mixture into a heat-safe jug and add teabags.
4. Set aside to infuse for 5 minutes, then remove teabags and refrigerate until cold.
5. Strain liquid to remove any bits of fruit.
6. Top with water.
7. Serve poured over ice, and garnish with berries and basil. 

Lemon and mint green iced tea 

Makes 1L • Total Time 15 Min [Plus Refrigeration] 

Ingredients

1L boiling water 
2 teabags Green tea 
6 mint leaves, plus to garnish 
2 lemons, sliced 
2 tbsp honey  

Method

1. Combine the boiling water, teabags, mint and lemons in a heat-safe bowl or jug.
2. Add the honey and stir to dissolve.
3. Set aside to infuse for 5 minutes, then remove the teabags and refrigerate until cold.
4. Top up with water to taste.
5. Serve poured over ice, and garnish with lemon and mint. 

Make The Best Brew 

It’s true: there is a correct way to make a pot of tea — even iced tea. Here are some tried-and-tested tricks: 

1. Don’t brew it for ages.
Once the teabag has been in hot water for more than 10 minutes, it starts to release the bitter tannins of the tea leaves. Aim for the sweet spot between 5 and 7 minutes.   

2. Be patient.
When it comes to letting the iced tea cool – don’t rush. It will be worth it. Remember to add a generous amount of the all-important ice when serving!  

3. Do a taste test.
Check the sweetness and add more honey if you like. Be sure to let it dissolve before you take it off the heat. If not, the honey will settle at the bottom.  

Like A Teacup and Saucer 

Some flavour combinations are just simply meant to be. Bring out the best in these four teas:   

Peppermint Tea
Adding lime to this tea will add a zing of freshness.  

Chamomile Tea
Grate a 2cm piece of fresh ginger into this tea for a punchy immunity boost.  

Earl Grey Tea 
Bring out the citrus notes with a few slices of the real deal. Orange and lemon will work well.   

Rooibos Tea 
The classic combo of rooibos tea and fresh peaches is a heavenly match.  

Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine

The post Sippin’ Pretty: Cool as Iced Tea appeared first on MyKitchen.

If you’re planning a spring picnic anytime soon, we’ve got you covered with a drinks recipe that the whole family will enjoy!

MAKES 2–4 litres

INGREDIENTS

Water 4 cups 

Granulated sugar ¾ cups

Bicarbonate of soda ¼ tsp

Black tea bags 12

Juice from 5 lemons 

Lemons, thinly sliced 2

Mint sprigs 3 

Peaches, sliced 2 

1. Bring the water to a boil, add to a heat-proof jug along with the baking soda and sugar. Mix well to dissolve.

2. Add the tea bags and steep for 10 minutes (the more time steeped, the stronger the flavour).

3. Remove the tea bags without squeezing them (this prevents the tea from becoming bitter).

4. Add the lemon juice and fill the rest of the jug with cold water.

5. Refrigerate until chilled.

6. Add lemon slices, mint and peaches, along with a few handfuls of ice to the jug. 

7. Seal and refrigerate until you leave for your picnic, at least an hour.

Photography: Shutterstock

Bubble tea may have been a trend a couple of years ago, but it’s still one of our favorite drinks. It’s quite a long process, but trust us it’s worth it.

The post Summer Picnic Iced Tea appeared first on MyKitchen.

The ultimate summer treat! Whenever you feel like cooling down or enjoying a refreshing treat, grab one of these berry iced-tea lollies and slurp away.

MAKES 8 // COOKING TIME 10 min, plus overnight freezing

INGREDIENTS
2–3 berry teabags
3–4 tbsp sugar
Handful mint
2 cups boiling water

METHOD
1. Steep teabags, sugar and mint in boiling water for 5–8 minutes. Remove the teabags and cool to room temperature.
2. Place a few mint leaves in each lolly mould. Pour in the tea.
3. Insert sticks, freeze overnight.

Recipe & styling: Caro Alberts
Photography: Juliet Bisset // HMimages.co.za

Keen to try more flavours? Make our floral watermelon ice lollies!

The post Be summer-ready with these berry iced-tea lollies appeared first on MyKitchen.

Naturally caffeinated and filled with antioxidants, green tea is a great detox drink but can become a bit dull. Change things up a bit with this iced green tea recipe. With some extra flavour, this cool drink is perfect for those hot summer months!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
1 cup honey
½ cup water
3 green tea bags
½ vanilla pod
1L soda water

METHOD
1. Place all ingredients (except the soda water) in a pot. Cook over low heat for 20 minutes, until the honey has dissolved. Allow to cool.
2. Pour the soda water into a bottle, filling it ¾. Sweeten to taste with the syrup. Leave for 15 minutes for the flavours to infuse. Keep refrigerated.
3. Serve with fruit and herbs.

The post Iced green tea appeared first on MyKitchen.