Need something sweet and refreshing to complete your meal? Or to be your entire meal, if you’re that way inclined?
Check out our summer stunners!
FRESH FRUIT SUSHI
Sushi is such a great summer snack, so why not give it a sweet, dessert-like spin by making fresh fruit versions? The kids will have as much fun making it as eating it!
To make these, cook up some sushi rice and add coconut milk at the end. Cut up your favourite fruits and roll these into the rice. For some adorable finishing touches, slice up some rockmelon or peaches for the “ginger” and use fruit puree for the “dipping sauce”.
For the original recipe and instructions, see Bigger Bolder Baking.
Image and recipe: Bigger Bolder Baking.
LEMONY HERBY ICY POLES
Nothing says summer like sunshine-coloured icy poles (aka ice lollies or popsicles, depending on where you’re playing).
We have adapted this fabulous recipe from Vanilla and Bean.
- Chosen herbs (5 sprigs of rosemary, handful of basil, or 3 small bunches of thyme)
- 3 cups of water
- 1/2 cup of sugar
- 1/2 cup of lemon juice (you’ll need about 4 large lemons)
- Boil the herbs up in a saucepan, simmer for 20 minutes and then discard the leaves.
- Stir in the sugar and lemon juice. Keep stirring until the sugar dissolves.
- Add enough water to make 2 and 3/4 cups of mixture.
- Fill the moulds.
- Freeze overnight or for at least 8 hours.
WATERMELON MOJITO POPSICLES
Want an icy pole that’s a bit more ‘adult’?
Wow that sentence sounds dodgy – though substituting ‘icy pole’ with ‘ice lolly’ or ‘popsicle’ doesn’t make it much better.
Dirty minds aside, check out this refreshing popsicle recipe from If You Give A Blonde A Kitchen. All you need is watermelon, mint, freshly-squeezed lemon juice, white rum and a blender.
The pavlova is a staple summer dessert in Australia and New Zealand, but there’s no reason why the rest of the world can’t enjoy this fruit, fluffy and creamy delight! Here is a terrific recipe from Hey Bernice!
- 6 egg whites
- 440 g caster sugar
- 1 tsp vanilla
- 1 tbsp cornflour
- 1.5 tsp white vinegar
- 250ml whipping cream (full fat)
- Fruit as desired (berries and peaches are popular toppings).
- Preheat the oven to 180°C.
- Beat the egg whites until stiff peaks form.
- Add caster sugar, one third at a time, allowing each third to be well incorporated so you end up with a thick, glossy meringue.
- Fold through the vanilla, cornflour and white vinegar.
- Spoon the mixture into a greased and lined springform cake tin (approx 23 cm) or spread in a high circle on a sheet of baking paper on a tray.
- Place in the oven, lower the temperature to 120C and then bake for 45 minutes.
- After turning off the oven, leave the pavlova to cool inside the oven, preferably overnight.
- Place the pavlova on a serving tray and cover with whipped cream.
- Decorate with toppings of your choice (e.g. fresh fruit).
This recipe cleverly combines pineapple, honeycomb, yoghurt, mint and a blowtorch. What could possibly go wrong?
Image and full recipe: A Kitchen Cat
BLUEBERRY AND CHOC CHUNK ICE CREAM
Ice cream is always a winner, so why not make one that is also ‘choc’ (pardon the pun) full of goodness? This recipe calls for dark chocolate and blueberries, which are packed with antioxidants.
Check out the full recipe and instructions here.
Image: Barefeet In The Kitchen