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

The post Icy treats to cool you down this summer appeared first on MyKitchen.

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.

Recipe & styling: Fresh Living Magazine

Photography: Fresh Living Magazine

Also read: Sippin’ Pretty: Smoothies that are bound to impress

The post Recipe: Pink lemonade and mint sorbet appeared first on MyKitchen.

The holidays may be over, but nature is just getting into the swing of things. This sunny season offers up a vibrant bounty of watermelon, blueberries, strawberries, and granadillas. Make the most of their natural bright beauty with these refreshing recipes.

Embrace the seasons

Eating produce that is in season benefits your pocket and plate. The fruit and vegetables have been naturally ripened on the vine or tree under optimum conditions and are picked at the appropriate time.

As a result, they naturally taste better and are packed with more nutrients. They will also be slightly cheaper, which will save you in the long run. Here are a few tips to consider when using in-season produce:

• Any leftover fruit, such as berries or watermelon, can be blitzed together until smooth and frozen as ice cream or sorbet, but also as ice cubes to add some zing to your favourite cocktails.
• Add any excess fruit to a pan, along with sugar and water, and simmer together until sticky to create a compote. This will add decadence to any dessert — plus it preserves the fruit.
• In a rush? Simply freeze any leftover fruit in a single layer in zip seal bags. Use them to create smoothies as needed.

Granola and berry yoghurt bars

Makes 12 Bars   Total Time 20 Min Plus Freezing Time

For the compote

• Fresh or frozen blueberries 2 tubs plus extra for serving
• Honey 3-4 tbsp
• Lime, zested 1
• Vanilla essence 1 tsp

For the granola base

• Double cream plain yoghurt 2 and a half cups
• Granola 2 cups
• Butter, melted 50g
• Fresh mint for serving

 To make the compote

1. Simmer all the ingredients (except the vanilla essence) in a saucepan for about 5-6 minutes.
2. Allow the berry mixture to cool slightly before adding the vanilla.
3. Combine the compote with half the yoghurt and mix well.

For the granola base

1. Add the melted butter to the granola, mix well and spread out evenly over the base of a 25x18cm baking tray and level with a spoon.
2. Spread the compote on top of the granola.
3. Gently add the remaining yoghurt to the compote and use the back of a tablespoon to create swirls.
4. Place the tray into the freezer and freeze for at least 12 hours or until completely firm.
5. Remove from the freezer, slice into bars and serve with the remaining fresh berries. Garnish with fresh mint.

For a gluten-free option, replace the granola with a mix of nuts, seeds and gluten-free rolled oats

Rum and mint watermelon slices

Serves 6-8  Total Time 20 Min

• Large watermelon, sliced 1
• Water ¼ cup
• Sugar 1/4 cup
• White rum 1/3 cup
• Limes, juiced 3
• Fresh mint, chopped 1 packet
• Fresh basil handful
• Coarsely ground black pepper

1. Place the watermelon slices onto a flat serving tray.
2. Add the water and sugar to a pan. Place it over medium heat and stir the mixture until the sugar dissolves and a syrup is formed. Cool.
3. Combine the homemade syrup, rum, lime juice and chopped mint.
4. Pour the mixture over the slices and allow to marinate for about 10 minutes, turning regularly to soak both sides.
5. Garnish the wedges with the remaining mint, basil, and a crack of black pepper.
6. Serve alongside drinks, as part of a snack platter or simply enjoy on its own.

Three-part granadilla ice cream

Makes 2L   Total Time 20 Min Plus Freezing Time

• Cream 250ml
• Granadilla pulp 3 tins, plus extra for serving
• Condensed milk 3 tins Fresh mint for serving

1. Whip the cream and a pinch of salt until stiff peaks form.
2. In a separate bowl, whisk together the granadilla pulp and condensed milk.
3. Fold the whipped cream through the mixture.
4. Swirl through any remaining granadilla pulp to create a marbled effect.
5. Pour the mixture into a large freeze-proof container and freeze for at least 12 hours until firm to the touch.
6. Scoop the ice cream into glass jars, drizzle with any remaining granadilla pulp and garnish with fresh mint

Create a showstopping treat by stacking scoops of this sorbet between wafers or stroopwafels. Sprinkle over some lime zest and chopped nuts and drizzle with honey.

Pink lemonade and mint sorbet

Makes 1.5l   Total Time 20 Min Plus Freezing Time

• Sugar 1 cup
• Water 1/4 cup
• Fresh mint, chopped 4 sprigs plus extra for serving
• Lemonade 500ml
• Strawberries 2 large punnets plus extra for serving

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.

Stylish sorbet

Add fresh basil or lime juice to the food processor to add an extra zing of flavour

Photography: Fresh Living Magazine, Zhann Solomons

The post Delicious treats to savour summer flavours appeared first on MyKitchen.