What’s the best fruit to eat during summer? Watermelon. And it gets even better if you turn it into a home-made sorbet! Here’s how:
4 1/2 cups cubed watermelon (seeds removed)
1 tbsp lemon juice
1/4 cup honey
1/4 cup water
- Freeze the watermelon cubes overnight, or until frozen (4-6 hours).
- Put the watermelon in a food processor, along with lemon juice, honey and water and blend until the watermelon looks crumbly. You may add more water until the mixture becomes more fluid, but not slushy.
- Taste and add any additional honey mixture as needed at this time.
- Serve immediately with mint leaves, or store in the freezer in an airtight container for up to two weeks.
Frozen yogurt is a healthier option to ice cream, which is great. Here's how to make it at home – and you don’t need an ice cream machine!
Mango and lime frozen yogurt
2 cups mango
Honey to taste
1/4 cup plain yogurt (Greek, non-fat or full-fat)
1 tbsp fresh lime juice
Zest of a fresh lime for decoration
- Freeze the mango pieces overnight, or until frozen (4-6 hours).
- Add the frozen mango, honey, yogurt, and lime juice into a food processor.
- Process until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps left.
- Grate the zest of 1 lime and stir in with a spatula.
- Transfer it to an airtight freezable container and freeze for a minimum of 6 hours but preferably overnight. Store it in the freezer for up to 1 month.
Ever heard of detox water? This is basically a yummier – and colder – version of it. If you’re looking for a more elegant-looking popsicle, replace the fruits with edible flowers.
Fruit popsicles with coconut water
Any fruit of your choice
- Prepare fruits of your choice (kiwis, strawberries, blueberries, oranges – anything, really!) as well as coconut water.
- Put them into popsicle moulds (even an ice cube tray will do), then add the coconut water.
- Freeze overnight and enjoy.
All the freshness of fruit, but with a twist. Perfect for parties or whenever you have a craving for a sweet treat.
Strawberry cheesecake bites
100g cream cheese
1/4 cup powdered sugar
1/4 tbsp vanilla
Crushed graham crackers
- Mix the cream cheese, powdered sugar and vanilla in a bowl and mix it.
- Cut the tops off the strawberries and hollow out the inside with a paring knife.
- Fill each strawberry with the cheesecake filling using a spoon, knife or a piping bag.
- Dip the strawberry, cheesecake side down, into the graham cracker crumbs.
- Put them in the fridge for 5 minutes, then serve.
On a really hot, stuffy day, this chilly drink will cool you down and transport you to a tropical oasis.
1 papaya, cut into chunks
1 cup plain yogurt
1/2 cup fresh pineapple chunks
1/2 cup crushed ice
1 tsp coconut extract
- Combine all the ingredients and blend until smooth and creamy.
- Add mint leaves and serve.