Summer 2021

Have a go at following some of these recipes and make your own delicious treats which will keep you cool in the hot weather! Make sure you ask for help from your adult.

Striped fruit juice lollies

Ingredients:

  • 400ml 100% pure orange juice smooth
  • 8 small strawberries, sliced into 8 pieces
  • 160ml 100% pressed forest fruits juice

Method:

  1. Line up 8 ice lolly moulds. Pour 2 tbsp orange juice into each. Put in the freezer for 1 hr.
  2. Divide the strawberries evenly between each mould. To get the fruit to show in the finished lollies, make sure you press the berries into the side of the moulds. Cover each one with 1 tbsp forest fruit juice. Leave to freeze for 30 mins, then push a lolly stick into each. Return to the freezer for 1 hr.
  3. Remove from the freezer and add 2 tbsp orange juice to each mould for the final layer. Return to the freezer for at least 2 hrs to make sure the lollies are fully set.
  4. Briefly dip the lolly mould in warm water to release the ice. Eat straight away.

Tip: It’s easy to change the flavours: simply swap the juice to your preferred choice, but use the same quantities.

You can still make these if you do not have ice lolly moulds – simply wash out and reuse empty yogurt pots. You may need to increase the quantities of juice for each layer.

Tropical ice-cream floats

I

Ingredients:

  • 225ml mango juice
  • 225ml passion fruit juice
  • 4 scoops vanilla ice cream
  • 450ml water

Method:

  1. Divide the mango and passion fruit juice between 4 tall glasses. Add a scoop of ice cream to each glass and top up slowly with sparkling water to form a tall, frothy head on each drink.
  2. Serve with straws and long spoons to scoop up the ice cream.

Frozen fruit yogurt bites

Ingredients:

  • 50g strawberries
  • 80g pack mango and pineapple fingers
  • 1 kiwi fruit, halved
  • 500g Greek yogurt

Method

  1. Line a 12-hole muffin tin with cupcake cases. Let children use a butter knife to chop the strawberries, mango and pineapple into bite-size pieces. Scoop out the kiwi flesh with a dessert spoon and then children can chop with a butter knife. Set the fruit aside.
  2. Put a dollop of yogurt in each cupcake case, so that each is about a third full.
  3. Using a teaspoon, dot a little fruit coulis on top of the yogurt in each case, then swirl with a teaspoon. Arrange the chopped fruit on top. Transfer the muffin tin to the freezer for 2½ hours, or until completely frozen. Remove the cases from the tin and serve on plates or in their cases.

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