herbs and fruit popsicles

Herbs and fruit popsicles

1 ripe pear
1 ripe banana
1 freshly squeezed orange
1 freshly squeezed lemon
100ml coconut water (or just water)
a few sprigs of lemon balm
3-4 mint leaves
a pinch of dried lemon myrtle

Blend. Fill into the moulds. Freeze. Enjoy!

David Lebovitz' Strawberry- Rhubarb Sorbet

I just wanted to share with you another extraordinary recipe from The Perfect Scoop. The first regional strawberries combine to a truly enticing sorbet with the last rhubarb from neighbour's garden!

Strawberry-Rhubarb Sorbet

325g rhubarb
160ml water (or white wine)
150g sugar

300g strawberries, rinsed and hulled
1 teaspoon freshly squeezed lemon juice

1 tablespoon Cointreau (my spontaneous addition)


Wash the rhubarb stalks and trim the stem and leaf ends. Cut the rhubarb into 2cm pieces.
Place the rhubarb, water (or wine), and sugar in a saucepan and bring to a boil. Reduce the heat, cover and simmer for 5 minutes , or until the rhubarb is tender and cooked through. Remove from the heat and let cool to room temperature.
Slice the strawberries and purée them with a the cooked rhubarb mixture and lemon juice in a blender until smooth.

Chill the mixture thoroughly, then freeze it in your ice cream maker. Decorate with a mint leaf and enjoy!

Exciting strawberries: David's sorbet and #9 Kelly's rickshaw

Since strawberries are in full season now (we can pick them ourselves in endless strawberry fields nearby), I have been looking for some more exciting recipes than the familiar cakes, creams and yoghurts.

Here is the result of my research:

The  STRAWBERRY SORBET comes from David Lebovitz' book The perfect Scoop, the best ice cream book I ever owned.

Every so often I prepared it, it disappeared in the twinkling of an eye. Believe me, it's best florentine Grom quality!

To make it in your own kitchen you need:

500g fresh and ripe strawberries
150g sugar
1 teaspoon kirsch
1 teaspoon freshly squeezed lemon juice
pinch of salt

Slice the strawberries and toss them in a medium bowl with the sugar and kirsch, stirring until the sugar begins to dissolve. Cover and let stand for an hour, stirring every so often.
Purée the strawberries and the lemon juice in a blender or food processor until smooth.

Chill the mixture thoroughly, then freeze in your ice cream maker.

And when the night comes I recommend the STRAWBERRY RICKSHAW...

I found this cocktail in eat make read ; it's just awesome!

I love to visit this Blog, because apart from sharing super creative happy hour cocktails (Zucchinitini the latest one)  Kelly has always amazing recipes and readings to offer . Check it out, I'm sure you'll love it too!

The recipe for the strawberry rickshaw you find here.  Enjoy!