The temperature is soaring and it’s still only June, which means one thing: we’re in for a looooong summer. Love it or hate it the summer heat is unavoidable but it’s a good time to enjoy delicious seasonal treats such as watermelon, shaved ice and cold noodles. Nama biru is another that tastes so much better in summer, especially when it’s served in an ice-cold glass, the perfect accompaniment to wind down with after a day at work.
I’ve never taken to shaven ice, it lacks oomph and I can’t shake the feeling that chewing a block of ice wouldn’t be too dissimilar. Ice lollies on the other hand are my ultimate summer treat, they give me a great sense of nostalgia, reminding me of summer holidays in Europe.
You can get an interesting array of flavours from the conbini, a popular choice being Gari Gari kun ice lollies which have the basic flavours you’d expect and then an occasional incongruous flavor such as spaghetti. More of a marketing ploy than an aim to amaze with gratifying goodness, nevertheless it’s a quirk that people don’t forget in a hurry.
Have you ever thought of making your own ice lollies? Bursting in flavour and goodness, I have some fruity recipes, which may tempt you away for the conbini.
I’ve made the recipe nice and simple by using paper cups as opposed to moulds to make your lollies. With all the recipes I’d recommend setting the sticks in an hour into their freezing.
Watermelon and Coconut Ice Lollies Recipe
- 2 cups chopped watermelon
- 1 cup of coconut water
- ⅓ cup shredded coconut (optional)
– Add your chopped watermelon slices to a blender. Puree until smooth. Add the coconut water and shredded coconut and blend a little longer.
– Pour the blended mixture into the cups, leaving a few millimetres at the top and pop in the freezer. They will need at least four hours minimum, even longer, before they are fully hardened.
Fresh Fruit Cocktail Ice Lollies Recipe
- 2 kiwis, peeled and sliced into ¼ inch rounds
- ¾ cup of strawberries, finely chopped
- ½ cup of cherries or grapes
- 1 ½ cups of fruit juice
– Snugly arrange the fruit into the cups, leaving around 1cm at the top.
– Pour enough juice to just cover the fruit.
– Pop in the freezer for about 6 hours.
Milky Coconut and Pineapple Ice Lollies Recipe
- 1 pineapple
- 1 banana -400ml unsweetened coconut milk or soya milk or cows milk (I used soya milk). -4 tablespoons rum (a cheeky option)
– Put the pineapple cubes in a food processor and blend, allowing some chunks to remain.
– Add the banana and milk. If you fancy the rum, add in now. Blend one more time.
– Pour the mixture into the paper cups, leaving 5mm at the top to allow the mixture to expand when it freezes.
Let me know which you like the best. Go steady on the rum.