Fresh, fruity flavours are perfect for the warmer weather. Here are five of our favourites…

Blackberry and mint sorbet

200g golden caster sugar

200ml boiling water

20g fresh mint, plus small sprigs to serve

750g blackcurrants

4 tbsp liquid glucose

Juice of 2 lemons

Make a syrup by stirring the sugar with boiling water until dissolved, then add the mint sprigs for 15 minutes until cool. Discard the mint.

Cook the blackcurrants in the syrup with the glucose for around 5 minutes until soft. Mix in a processor then strain into a bowl through a non-nylon sieve, rubbing with the back of a spoon to remove the pips. Stir in the lemon juice and allow to cool.

Freeze in an ice cream machine until thick and slushy, then scoop into a container and freeze. Before serving, allow to soften for about 10 minutes and enjoy with sprigs of mint.

Quick mango pudding

1 large ripe mango

6 scoops of vanilla ice cream

2 tbsp thick cream

3 passion fruit

Peel and dice the mango and whizz to a purée in a food processor. Add the ice cream and cream and whizz again. Spoon into bowls and top with passion fruit.

Lemon bars

For the base

175g plain flour

50g ground rice

85g golden caster sugar

140g cold butter

1 tbsp milk

For the lemon topping

Zest of 3 lemons

200ml lemon juice (about 4 lemons)

3 eggs

200g caster sugar

25g flour

Icing sugar

Heat oven to 200c/180c fan/gas 6 and line a square, shallow baking tin with greaseproof paper. Mix the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a knife, then tip into the tin and press down evenly. Bake for 15-20 minutes until golden.

Take the tin out of the oven and lower the temperature to 180c/160c/gas 4. Mix the lemon juice and eggs, then sieve into a bowl with the sugar, flour and zest. Whisk, pour over the base and bake for 10-15 minutes until the top is just set. When cool, dust with icing sugar, slice and serve.

Peach punch

4 tbsp caster sugar

Zest and juice of 1 ½ lemon

750ml rosé wine

150ml peach schnapps

1 peach, sliced

½ lemon, sliced

Ice cubes

1L bottle of soda water or tonic

Heat the sugar with the lemon zest and 100ml water until the sugar has dissolved. Allow to cool, then pour into a jug and add the wine, lemon juice and schnapps.

When you’re ready to serve, add plenty of ice and fruit then top with the soda or tonic to taste. Cheers!

Rhubarb and strawberry crumble

1 roasted rhubarb

250g strawberries, halved

For the crumble

85g plain flour

50g golden caster sugar

25g ground almond

50g room temperature butter, chopped

Finely grated zest of 1 small orange

2 handfuls of pine nuts

Heat oven to 200c/fan 180c/gas6. Roast the rhubarb for 15 minutes, then add the strawberries and cook uncovered for a further 5 minutes until tender and slightly softened. Tip into a shallow dish, leaving a little syrup left over.

Mix the flour, sugar and ground almonds then add the butter and rub together to make coarse crumbs. Stir in the orange zest. Spoon the crumble loosely over the fruit, scatter over the pine nuts and bake for 25 minutes until golden and bubble. Allow to cool, then serve with custard and the remaining syrup.

Jen Allison
Jen is an online writer with a penchant for rose gold jewellery and oversized knitwear. She’s a stickler for grammar, loves a good book and can’t get enough of Instagram.

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