With temperatures still high, slide over to the freezer for a frosty treat of passionfruit smoothie, ice-blocks, or try the tangy-sweet lemon curd. And what better way to enjoy a hot afternoon than with these homemade refreshing delights . . .

Ingredients

3 passionfruit

¼ cup lemon juice

1 teaspoon lemon zest

2 eggs

75g butter, melted and cooled

¼ cup caster sugar

2 tablespoons honey

Method

Mix the passionfruit pulp and enough lemon juice to make up to half a cup. Set aside

Whisk eggs, caster sugar and honey until smooth. Stir in the passionfruit and lemon mixture, lemon zest and cooled butter

Microwave the mixture on medium for 5-10 minutes, stopping to whisk every minute until the mixture thickens

Pour into a sterilised jar and store in the refrigerator for up to two weeks

Serve with fruit and plain yoghurt for a refreshing snack or breakfast.

Serves: Makes approximately 1½ cups

Preparation: 5 minutes

Cooking: Microwave 5-10 minutes.

 

Ingredients

4-6 passionfruit, scoop out pulp

1 cup ice

1 banana

1 mango, peeled, pitted, and diced

1 cup almond milk (or milk of choice)

Method

Place all ingredients into a blender and blend for one minute.

Pour into glasses and serve.

Serves: 2

Preparation: 5 minutes

Cooking: None.

 

Ingredients

Pulp of 6 passionfruit

2 mango, peeled and chopped

2 tablespoons chia seeds

½ cup light coconut milk

(or more until mixture is pourable)

Method

Place mango and coconut milk in blender and whizz until smooth. Then add passionfruit and chia seeds and whizz briefly to mix through

Place mixture in an ice-block mould or large ice tray with ice-block sticks and freeze until solid (approx. two hours, faster if you use a modern ice-block maker)

NB: You can use coconut water instead of coconut milk.

Serves: Makes 10 to 12 ice-blocks

Preparation: 15 minutes

Cooking: none.

— Courtesy of www.5aday.co.nz