Cooking

A frozen fruits recipe for warm summers

We are currently during the 6th week of the Crafts Marathon I am following this summer. This week’s task is to create something cool for the warm summers. The idea comes from the original creator of the Summer Crafts Marathon, In my closet herself! And for this week, I prepared a rather fast frozen fruits frappé. It is something between a sorbet and a frappé, really.

Apricot – Banana frappé

But let me start with the ingredients. For two portions you will need:

  • 1 banana
  • 2 apricots
  • 1 spoon of lemon juice
  • 50 ml almond milk
  • 2 Tbsp liquid honey or according to will
  • some raspeberries and blueberries for decoration

Cut the banana and the apricots in pieces and freeze them overnight, paying attention that they do not stick together.

The next day, take the fruits out of the freezer, let them defrost for 7 to 10 minutes and put them in a blender together with the lemon juice, the almond milk and the honey. You can use as much as honey as you prefer, depending on the sweetness of the fruits too.

Blend them all together until they are homogenised and serve them in a bowl decorating them with a few blueberries and raspberries. Eat with a spoon as long as it is still frozen!

Cooking

Making rhubarb – banana jam

Well spring is continuing and I am in the mood of creating homemade delicacies with the products that are in abundance this season! After elderberry syrup and jam, this time it was rhubarb that I got interested in!

Rhubarb is a strange plant: it is really a vegetable, but it is used as a fruit. It grows mostly in this season (April/May) and it is just long stalks green to red in colour. Its taste is distinctive: not so sweet but rather a bit sour.

Since it has been around for a while in the market, we have tried several things with it, such as panacotta with rhubarb sauce or a really nice rhubarb cheese cake (that was so nice I am going to try it with other fruits too!).

But it is common to find rhubarb flavoured yogurts and jams (it is used as a fruit as I said). To be honest I have never seen a rhubarb only jam; it is always with some other fruit, usually strawberry or apple. This time I found a combination of rhubarb with banana!

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For the jam we used 1kg rhubarb, 5 bananas, 5 spoons lemon-juice, 3 sticks of vanilla and 1 kg sugar.

I peeled the rhubarb and then cut it in small pieces together with the bananas. I extracted the vanilla from the sticks and then added all the ingredients in a pot and let them boil, while mixing, until it becomes a kind of gel.

 

 

 

Once the mixture was thick enough, the only thing left was to fill in the jars, let them cool and make their labels! And we have another homemade jam for the rest of the year!

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