LIME, POMEGRANATE AND ROSEMARY REFRESHMENT
Ice Cube tray – lime water
Ingredients
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1.25 ml Mineral water
Limes
Bunch of fresh Rosemary
pomegranate seeds
1 tablespoon of maple syrup
Method
Slice limes and add them to ice cube trays.
Add a teaspoon of pomegranate seeds to each ice cube tray.
Add a sprig of rosemary to each ice cube hole.
Fill with water and freeze.
Juice 4 limes and add the juice to mineral water with the maple syrup.
Add the ice cubes to a glass and pour the mineral water mix over the top.
PINEAPPLE NICE CREAM
Ingredients
1 pineapple cut into chunks and frozen
4 frozen bananas
1 tablespoon of lime juice
2 tablespoons of maple syrup
Method
Add the ingredients to a food processor and blitz well. You may need to add a dash of water to get it moving along.
Add to a container and freeze.
ICE BLOCKS – MANGO AND COCONUT
Ingredients
2 cups fresh mango chopped and peeled
1 lime juiced
1/4 cup of maple syrup
1 x 400 ml serve of coconut cream
Method
Blend the mango and lime juice and add the the ice block moulds and freeze for 30 minutes. Just to slightly harden so you an add the coconut and it looks pretty.
Whist the coconut cream, maple and vanilla. Add to the moulds and freeze.
COFFEE FRAPPE
Option 1 – Black
1 teaspoon of instant coffee
6 ice cubes
125 ml water
Sweetener – optional – 1 teaspoon of honey
Method
Blitz
Option 2 – with milk
1 teaspoon of instant coffee
6 ice cubes
125 ml milk of choice
Sweetener – optional – 1 teaspoon of honey
Method
If you have a milk frother then froth the milk on the side and add it after blitzing the instant coffee with the ice cubes and a dash or water.
Alternatively you can blitz everything together.
