30 December 2023

Peach, Zucchini and Mint Ice Blocks

WRITER and Photos: NICOLA GALLOWAY

Kāuta Taiwhenua. Provincial Kitchen.

Frozen treats are a must in the hot summer months. With a little forethought and preparation ahead of time they can be made with little effort. Through the summer months I stockpile the freezer with excess berries and stone fruit from the garden and produce markets (looking out for seconds). The fruit we can’t eat fresh is frozen free-flow into bags. When freezing larger berries and stone fruit, I cut the fruit into wedges or halves (strawberries) and arrange in a single layer on a tray. Freeze until solid then pour into a snap-lock bag or large container.

Four cream coloured ice lollies sit on a plate surrounded by sprigs of mint, peaches and a zucchini

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.