Bobos Mango Lemon Cranberry Ice Cream Boba Bubble Tea Recipes

ORANGE AND MANGO 'ICE CREAM'

Steps:

• Set your freezer to rapid freeze at least 30 minutes before required and remember to return it to its normal setting afterwards.
• Scoop out the flesh from the oranges, leaving the skins intact. If necessary, cut a small slice off the base of each orange half so that they stand upright. Put the orange and mango flesh, orange zest, yoghurt and crème fraîche in a blender. Blend for a few minutes until smooth. Spoon the mixture into a freezeable container and freeze for 2 hours, stirring occasionally to break up the ice crystals.
• Spoon the mixture into the orange halves. Return to the freezer and leave for at least 1 hour, or until frozen solid. Let soften in the refrigerator for at least 30 minutes before serving. Serve 2 orange halves per person sprinkled with some freshly-grated chocolate.
• Variation: You could use pink grapefruit instead of the oranges; add 2 tablespoons of finely grated zest to the yoghurt mixture. You could simply freeze the mixture in a container and serve it in scoops after letting it soften in the refrigerator.

MAGNIFICENT MANGO ICE CREAM

Steps:

• Place mangoes and sugar in blender and process until smooth.
• Add milks, lime juice and coconut rum or vodka to the container and blend until thoroughly combined.
• Adjust sugar to taste, it should be fairly sweet.
• Pour into ice cream freezer and process per manufacturers directions. My Cuisinart takes 30 minutes.
• Place ice cream in a sealable container and put in freezer for at least three hours before serving.
• This is really good with a number of different add-ins. Try any of the following: mini chocolate chips, vanilla chips, sweetened shredded coconut, chopped candied ginger or orange peel.

WHAT IS POPPING BOBA AND HOW IS IT MADE?

Steps:

• Take two cups of water (tap water works fine!) and add in 2 teaspoons of calcium lactate.
• Mix it until the powder all dissolves to form a colorless solution.
• Next, take your fruit juice and add it to the blender. Add in the sodium alginate. The sodium alginate is supposed to be a 1% solution, so if you use 100ml of juice, that will lead you to use 1g of sodium alginate. Don't worry though, a little bit extra won't hurt you much!
• Blend the mixture until it is nice and combined.
• Let the mixture sit for a few hours to let all the air bubbles in the mix disappear.
• Put the mixture in a dropper and slowly drip droplets of this into the calcium lactate solution that we made before.
• Keep making as many popping bobas as you like and once you are done, strain them out of the calcium lactate solution.
• Rinse your popping pearls with water to get rid of the calcium lactate residues.
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LONG-LASTING CHEWY BOBA FOR BOBA/BUBBLE TEA

Steps:

• Measure 2 cups of water for every 1/4 cup of boba being prepared into a saucepan. Bring the water to a boil over high heat. Add the boba and stir gently until they begin floating to the top of the water.
• Turn the heat to medium and cook the boba for 12 to 15 minutes. Remove the pan from heat, cover, and let the pearls sit for another 12 to 15 minutes.
• While the boba are cooking, make a simple sugar syrup to sweeten and preserve them once cooked. Bring 1/2 cup of water to a boil over high heat on the stove or in the microwave. Remove from heat and stir in 1/2 cup sugar until dissolved. Set aside to cool.
• Once the boba have finished cooking, drain them from the water and transfer them to a small bowl or container. Pour the sugar syrup over top until the boba are submerged. Let sit until the boba are room temperature, at least 15 minutes, or refrigerate until ready to use. Boba are best if used within a few hours of cooking, but will keep refrigerated for several days. The boba will gradually harden and become crunchy as they sit.

MELON BUBBLE TEA (BOBA TEA)

Steps:

• Combine green tea with sugar and set aside.
• In a medium saucepan, bring water to boil over high heat; add tapioca pearls. Stir lightly and let pearls float to top. Reduce heat to low and simmer, uncovered, 25 minutes. Remove from heat and let pearls sit in water 25 minutes until chewy and translucent.
• Drain and rinse under cold water. Combine in medium bowl with sweetened tea. Refrigerate until needed.
• Blending in 2 batches, combine melon, ice cubes, orange juice and coconut milk in blender or food processor. Process until smooth.
• Place about 1/4 cup tapioca mixture in bottom of large glass. Fill with melon mixture. Serve with straws if desired.