2 ICY TREATS FOR SUMMER

Whether you’re craving a refreshing ice lolly or a creamy ice cream, cool off and treat yourself this summer with this duo of icy treats. These frosty delights will keep you refreshed, happy, and craving more with every bite.

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ROOIBOS ICED TEA LOLLIES

Makes 12



INGREDIENTS

For the rooibos syrup

5 rooibos teabags
2 cups water
½ cup caster sugar

1 lime, zested
1–1 ½ cups rooibos-flavoured iced tea
½ peach or lemon, thinly sliced

METHOD
1. Place syrup ingredients into a pot over medium heat.
2. Stir to dissolve the sugar, then simmer for 5 minutes before removing the tea bags.
3. Continue to simmer for another 15 minutes until reduced by half and slightly thickened.
4. Stir through lime zest and set aside.
5. Fill two 6-cavity popsicle moulds 3/4 of the way with iced tea and freeze for 1 hour.
6. Break the icy surface of the partially frozen lollies and add 2 slices of peach or lemon, followed by the rooibos syrup until filled to the top.
7. Secure the popsicle sticks to the moulds. Return to the freezer for another 6 hours, or preferably overnight.
8. Remove the moulds from the freezer and run a warm cloth along the outside to unmould.
9. Serve at once.

Cook’s note
Use any flavour of iced tea, then make a syrup using the same flavour as your drink.

Recipes & styling: Sjaan van der Ploeg
Photographs: Zhann Solomons


GUAVA ICE CREAM
Serves 8 // Cooking time 1 hour 20 minutes, plus freezing time



INGREDIENTS
Vegetable oil, to grease
9 guavas, peeled
450g sugar
Juice of 1 lemon
2 drops of red food colouring
2L vanilla ice cream
Icing sugar, to dust

METHOD
1. Grease a loaf tin, a chopping board and a rolling pin. Line the loaf tin with cling film.
2. Place the guavas in a heavy-based pot over medium heat. Cover with water and simmer for 10 minutes, until soft. Remove from the pot, cut in half and deseed.
3. Place the seeded guava halves in a blender and blend until smooth.
4. Place the guava pulp and sugar in a heavy-based pot over medium heat. Cook for 15 minutes, stirring the mixture continuously.
5. Add the lemon juice and the food colouring (use a wooden skewer to add it little by little). Keep the mixture on the heat, stirring continuously, for 15–20 minutes, until it thickens and starts to pull away from the sides of the pot and form a ball.
6. Transfer the mixture to the board and roll out into a thin layer, about 5 mm thick. Leave to cool.
7. Remove the ice cream from the freezer to soften slightly. Place the loaf tin on the guava mixture and cut around it with a sharp knife. Carefully place the cut piece in the tin.
8. Spread ice cream over the guava layer, filling the tin. Place it in the freezer to set for 1–2 hours.
9. Remove from the tin, slice, dust with icing sugar and serve.

Recipe & styling: Ashley Probert
Photography: Andreas Eiselen/HMimages.co.za