With these icy treats I wanted to conjure up that feeling – or rather, scent – you get when you stumble across a market where there are piles of sunshiney-ripe fruits at their very best.
MANGO, COCONUT AND YOGHURT ICE BLOCKS
Inspired by Weis Bars, these fruity, creamy treats are always a hit with my girls.
2 ripe mangoes
zest and juice of 1 lime
2 tbsp caster sugar
500g tub Greek yoghurt
4 tbsp coconut cream
Blend one mango in a food processor with the lime juice, lime zest and caster sugar, until smooth and the sugar has dissolved. Mix the yoghurt and coconut cream together. Chop the other mango into chunks then fold half into the purée and half into the yoghurt mixture. Ripple the yogurt and mango purée together then pour into ice block mounds, pop in a stick and freeze for 3-4 hours, or until solid.
I always get carried away in the greengrocer's at this time of year and end up with more fruit than we can eat. This granita is a great way of using it all up. You could also use frozen blackberries.
¾ cup raw caster sugar
juice and zest of 1 lemon
450g fresh blackberries
1½ tbsp crème de cassis (optional)
Put the sugar, lemon juice and zest in a small pan with ¾ cup cold water, heat gently and stir until the sugar has dissolved. Tip in the blackberries and increase the heat and cook, squashing the berries with the back of a spoon for 5 minutes. Remove from the heat, put a sieve on top of a big bowl then push the berries and all the pan juices through. Discard pulp and pour juices into a freezer container. Stir in the cassis, if using, and allow to cool.
Transfer to the freezer for 30 minutes, then remove from the freezer and break up the surface with a fork. Return to the freezer for 30 minutes, and repeat this process until the resulting granita has completely frozen. Serve in chilled glasses with a little extra cassis, if desired.
QUICK BLUEBERRY SAUCE AND ICE-CREAM
Super-quick and packed full of flavour, try whipping up this sauce as an alternative to bottled versions.
¼ cup raw caster sugar
1 tbsp lemon juice
zest of ½ orange
1 vanilla pod, split
ice-cream, to serve
biscotti, to serve
Place the blueberries, sugar, lemon juice, orange zest and vanilla pod in a saucepan over a medium heat. Bring to the boil, then reduce the heat to low and simmer for 6-8 minutes, until slightly reduced. Serve over ice-cream with biscotti, or store for up to one week in a sterilised bottle in the fridge.
Food styling by Lou Mackaness & Liz Betton.