I like to make ice blocks with whole fruit for more texture and fibre. You can use any summer fruit, plus I like to add some zucchini to add a creamy texture without adding cream.
INGREDIENTS
Makes 4
2 peaches (about 250 grams), chopped
1 small zucchini (about 100 grams), peeled and chopped
handful of mint leaves
1–2 tablespoons honey or maple syrup
METHOD
Place the ingredients in a blender or food processor and blend together until smooth. Pour into ice block moulds and freeze until solid. Run the moulds under hot water to loosen for easy removal. Eat immediately, sitting in the afternoon shade.
Recipes from The Homemade Table by Nicola Galloway. Published by Potton & Burton, 2022. Hardcover, $59.99.
This extract featured in our Raumati Summer 2023/24 Edition.
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