As the summer drags on, brighten up the days with tasty frozen treats
Maple-Peach Frozen Yogurt Lollies
Makes 6-8
400g fresh peaches
500ml natural yogurt
150ml maple syrup
l Sit the peaches in a bowl of boiling water for 30 seconds then drain. Cool under cold water and peel using your fingers. Stone, chop and set aside.
l Place the yogurt in a bowl and stir in the maple syrup. Fold in the peaches and mix well. Place in an ice cream maker and churn, according to the manufacturer’s instructions, until firm enough to scoop. Alternatively, if making by hand, pour into a shallow freezer-proof container and freeze for 2 hours, whisking the partially frozen ice at least once.
l Remove the yogurt mixture from the ice cream maker and spoon into 6-8 individual moulds. Insert the sticks and freeze until the mixture is firm.
l To serve, dip the moulds in hot water for 2-3 seconds and carefully remove from the frozen lollies.
Kiwi and Stem Ginger Sorbet
Serves 6
115g caster sugar
8 ripe kiwi fruit, peeled and roughly chopped
1 large egg white, lightly beaten
2 tbsp stem ginger in syrup, drained and finely chopped
l Place the sugar and 300ml water in a small saucepan and heat gently, stirring until the sugar has dissolved. Bring to the boil, remove from the heat. Allow the sugar syrup to cool, then chill.
l Whiz the kiwi fruit in a blender until smooth. Add this to the chilled syrup and stir well.
l Churn in an ice cream maker according to the manufacturer’s instructions, until thick. Add the egg white and stem ginger and churn until firm enough to scoop. Freeze in 6 glasses or freezer proof container until ready to serve. If making by hand, pour the mixture into a freezer container, stir in the egg white and freeze for 3-4 hours. Whiz until smooth and return to the freezer. Repeat once. Stir in the ginger and transfer to 6 glasses. Freeze until firm.
Mixed Berries Lemon Sorbet
Serves 6-8
500g mixed berries, defrosted
150g caster sugar
Finely grated zest and juice of 1 small lemon
1 large egg white
l Place the berries and 150ml water in a small saucepan and bring to the boil. Remove from the heat and whiz the fruit in a blender until smooth. Set aside to cool.
l Put the sugar, lemon zest and juice and 200ml water in a saucepan and heat gently until the sugar has dissolved. Bring to the boil, then take off the heat and transfer the contents to a bowl. Cover, cool and chill.
l Mix the berry mixture with the sugar syrup. Transfer to an ice cream maker and churn, according to the manufacturer’s instructions until thick. Alternatively, if making by hand, freeze the mixture in a shallow, freezer-proof container for 4 hours or until slushy.
l Whisk the egg white until just frothy. If using an ice-cream maker, add the whisked egg white and continue to churn until it is thick enough to scoop. If making by hand, soften the mixture by whizzing it in a food processor, add the whisked egg white and return the sorbet to the container. Freeze for 4-6 hours or until firm.
l Scoop the sorbet into chilled glasses or cups to serve.
