5 OH-SO EASY (AND COOLING) SUMMER DESSERTS

From ice lollies to refreshing frozen yogurt, you can keep your summer extra chilled with these simple and refreshing dessert recipes.

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BERRY ICED-TEA LOLLIES
Makes: 8
Cooking time: 10 minutes, plus overnight freezing

INGREDIENTS
2–3 berry teabags
3–4 Tbsp sugar
Handful mint
2 cups boiling water

METHOD
1. Steep teabags, sugar and mint in boiling water for 5–8 minutes. Remove the teabags and cool to room temperature.
2. Place a few mint leaves in each lolly mould. Pour in the tea.
3. Insert sticks, freeze overnight.

Recipe & styling: Caro Alberts
Photography: Juliet Bisset // HMimages.co.za

PINK LEMONADE AND MINT SORBET
Makes: 1.5l 
Total time: 20 minutes plus freezing time

INGREDIENTS
1 cup sugar
1 cup water
1 cup fresh mint, chopped (about 4 sprigs) plus extra for serving
500ml lemonade
2 large punnets strawberries, plus extra for serving

METHOD
1. In a saucepan, heat the sugar, water, mint and half the lemonade together. Stir until the sugar has dissolved and the syrup has formed.
2. Remove from heat and set aside to cool completely.
3. Blitz together the cooled syrup and strawberries until smooth.
4. Stir through the remaining lemonade and pour into a 2L plastic container.
5. Cover with clingfilm and freeze for 8-12 hours or until firm.

6. Serve scoops of the sorbet in ice cream cones, garnished with fresh berries, and topped with mint.

NEAPOLITAN ICE CREAM
Serves: 8 
Cooking time: 20 minutes, plus freezing time

INGREDIENTS
2L tub vanilla ice cream, softened
250g strawberries, hulled and blended, plus extra to garnish
140g dark chocolate, melted

METHOD
1. Line a baking tin with cling film.
2. Divide the ice cream equally between three bowls.
3. Mix one third of the ice cream with the blended strawberries and another with the melted dark chocolate.
4. Layer the plain, strawberry and chocolate ice creamsin the baking tin. Freeze for three to five hours, or until set. Remove from tin, slice, garnish with strawberries and serve.

Also read: 3 fuss-free ice cream recipes

WATERMELON GRANITA

INGREDIENTS
¼ watermelon, plus slices to garnish
½ cup icing sugar, or to taste

METHOD
1. In a food processor, blend the flesh of the watermelon.
2. Strain through a sieve to get rid of the pips and pulp.
3. Add icing sugar and whisk well.
4. Pour into a shallow container and place in the freezer.
5. Once the mixture begins to freeze, scrape with a fork every 30 minutes to break up the ice crystals until it’s frozen and fluffy.
6. Serve in a tall glass with a spoon.

Recipe by Katlego Mlambo

PEANUT BUTTER AND BANANA FROZEN YOGHURT
Serves: 6 
Cooking time: 5 minutes, plus freezing time

INGREDIENTS
2 ripe bananas, chopped and mashed
2 cups double-thick yoghurt
2 Tbsp crunchy peanut butter

METHOD
1. Place all the ingredients in a bowl and blend with a stick blender.
2. Transfer the mixture to a container, cover and freeze overnight.

Also read: Quick and easy snacks for summer get togethers