Iced Coconut Lime Slice With Summer Fruit Recipes

COCONUT ICE TEA

Steps:

• Bring 6 cups water to a boil in a medium saucepan. Add the tea bags. Remove the saucepan from the heat and let the tea steep, about 5 minutes. Add the sugar and stir until dissolved. Add the cream, milk and lime slices. Cover the saucepan and refrigerate until cold. Serve the tea in glasses.

LIME & COCONUT ICE LOLLIES

Steps:

• Put the coconut milk, lime juice, half the zest, the sugar and vanilla bean paste in a large bowl, and mix together until smooth and well combined. Divide the mixture between the 10 cavities of your ice lolly mould and insert a stick into the middle of each (this mixture is thicker than the other lollies, so the stick can go in straight away). Freeze for at least 4 hrs or until frozen solid.
• Put the desiccated coconut in a small dry pan over a medium heat and cook, stirring regularly, until lightly toasted. Tip onto a plate and mix with the remaining zest.
• To remove the lollies, dip the mould in hot water for a few seconds, then carefully remove the lollies. Dip each lolly into the coconut mixture to serve.

FRESH FRUIT ICE TRIO: LIME, WATERMELON & PINEAPPLE

Steps:

• LIME
• Prepare a Simple Syrup Combine the sugar and water in a saucepan set over medium heat. Stir until the sugar has completely dissolved. Remove from the heat and allow the syrup to cool.
• Add the Lime Juice and Freeze Pour the simple syrup and lime juice in a 9 by 11-inch nonreactive baking pan and stir in the lime zest. Cover the pan with plastic wrap and place in the freezer.
• After 1 hour, stir the mixture well, using a fork. Return to the freezer for another hour, then stir again. Allow the mixture to freeze for at least 6 hours or overnight (it is not necessary to continue stirring after you have done it twice).
• Serve Remove the pan from the freezer and allow it to sit at room temperature for about 5 minutes. Using a fork, scrape the fruit ice and serve it in a small bowl.
• WATERMELON
• Prepare a Simple Syrup Combine the sugar and water in a saucepan set over medium heat. Stir until the sugar has completely dissolved. Remove from the heat and allow the syrup to cool.
• Puree the Watermelon and Freeze Puree the watermelon chunks (it is fine if small seeds are still attached) in a blender until smooth. Pour the simple syrup, lime juice, and watermelon puree in a 9 by 11-inch nonreactive baking pan and stir well. Cover the pan with plastic wrap and place in the freezer.
• After 1 hour, stir the mixture well, using a fork. Return to the freezer for another hour, then stir again. This time allow the mixture to freeze for at least 6 hours or overnight (it is not necessary to continue stirring after you have done it twice).
• Serve Remove the pan from the freezer and allow it to sit at room temperature for about 5 minutes. Using a fork, scrape the fruit ice and serve it in a small bowl.
• PINEAPPLE
• Prepare a Simple Syrup Combine the sugar and water in a saucepan set over medium heat. Stir until the sugar has completely dissolved. Remove from the heat and allow the syrup to cool.
• Puree the Pineapple and Freeze Puree the pineapple chunks in a blender until smooth. Pour the simple syrup and pineapple puree in a 9 by 11-inch nonreactive baking pan and stir well. Cover the pan with plastic wrap and place in the freezer.
• After 1 hour, stir the mixture well using a fork. Return to the freezer for another hour, then stir again. This time allow the mixture to freeze for at least 6 hours or overnight (it is not necessary to continue stirring after you have done it twice).
• Serve Remove the pan from the freezer and allow it to sit at room temperature for about 5 minutes. Using a fork, scrape the fruit ice and serve it in a small bowl.