As the temperature rises, stay refreshed and hydrated with my ice-cold summer treats made from seasonal fresh fruit. I’ve chosen some of my favourite summer recipes that helped my kids and I stay cool in the sunshine. We used to love making these recipes together as they’re quick, simple and require no cooking. I hope you enjoy!
Exotic Fruit Cocktail
Makes 2 glasses
- 175ml lemonade
- 125ml mixed tropical fruit juice
- 2 tbsp grenadine syrup
- Strawberries, to decorate
- Pour the lemonade into 2 glasses.
- Pour the fruit juice down the side of each glass, followed by a tbsp of grenadine syrup.
- Decorate each glass with a strawberry.
Makes 1 glass
- 1 medium banana, peeled and cut into chunks
- ½ large mango, peeled, stoned and cubed
- 1 tsp clear honey
- 120ml pineapple juice
- 60ml orange juice
- Put the banana, mango and honey in a blender and whiz for 1 -2 minutes, until smooth.
- Add the pineapple juice and orange juice and whiz again until frothy. Pour into a glass to serve.
Raspberry and Chocolate Ice Lollies
Makes 8 portions
- 225g fresh raspberries
- 100g caster sugar
- 275ml water
- 1 tbsp lemon juice
- 200g Bourneville chocolate melted
- Sprinkles to decorate
- Put the raspberries, sugar, 75 ml of the water, and lemon juice into a small saucepan. Bring up to the boil and simmer for 2 to 3 minutes until the raspberries have softened.
- Whiz in a food processor until smooth, then sieve removing the seeds. Add the remaining water and pour into lolly moulds.
- Place in the freezer for 8 hours or freeze overnight.
- Melt the chocolate in a bowl over a pan of just simmering water until runny. Dip the lolly moulds in hot water to release the lollies from the moulds and place on a plate. Drizzle the chocolate over the lollies using a fork and quickly sprinkle with sprinkles. Turn the lollies over and repeat, then quickly return to the freezer to chill and set the chocolate.
Strawberry and Watermelon Ice Lollies
Makes 6 portions
- 50g caster sugar
- 60ml water
- 250g strawberries
- 250g watermelon, cubed and deseeded
- Put the sugar and water into a small saucepan and boil until syrupy (about 3 minutes). Allow to cool.
- Puree the strawberries and sieve to get rid of the seeds. Puree the watermelon and mix with the pureed strawberries and cooled syrup.
- Pour the mixture into ice lolly moulds and freeze.
Keep little ones busy this summer with Annabel’s BRAND NEW Family Cooking app. As well as lots of simple, tasty recipes, it includes a special Kids Rule the Kitchen cooking course designed to feed young imaginations whilst teaching essential cooking skills. Available via the App Store.
Featured image sourced via Pinterest