Culture Street

Strawberry Granita
WF DF GF VEG VG Serves 2
Ready for a transcendental experience? As your granita starts to melt, it becomes slushy
and the texture, coupled with the flavour of the berries, is out of this world.

3 punnets of frozen strawberries, hulled
1 tablespoon rice malt syrup, or sweetener of your choice
2 tablespoons additive-free coconut milk
unsweetened coconut flakes, to serve

Place the frozen strawberries in a blender with the rice malt syrup or sweetener. Blend until smooth, and then transfer to a freezer-proof dish and place in the freezer until the top layer starts to freeze.
Remove from the freezer, return to the blender and blend again to icy flakes.
Divide the coconut milk between two glasses, add the granita, top with the coconut flakes and serve.

Raspberry Spritzer
WF DF GF VEG VG Serves 2
To think that only fizzy drink corporations can create a bottom-kicking beverage is the misconception of the century. The proof is in this delicious sparkling juice, guaranteed to
dazzle drinkers with its bright pink hue and zinging flavours of raspberry and coconut. Place
it on the summer lunch table and wow your friends and guests.

125 g (41/2 oz/1 cup) frozen raspberries
125 ml (4 fl oz/1/2 cup) freshly squeezed lemon juice
1/4 teaspoon stevia liquid, or sweetener of your choice
500 ml (17 fl oz/2 cups) sparkling water
6 coconut water ice cubes

Place the raspberries in a bowl and squash them with a fork. Set aside for 15 minutes. Transfer the raspberries to a fine mesh sieve, set over a jug. Add the lemon juice, then use the back of a spoon to push the raspberries through the sieve, scraping the outside of the sieve as you go.
Add the stevia and stir well. Add the sparkling water and ice and stir again.
Divide between two glasses and serve with a straw. If the raspberry settles at the bottom of your glass, give it a stir.

Recipe and images taken from Eat Clean, Green and Vegetarian by Lee Holmes, published by Murdoch Books, $35.00.

You Might Also Like

Food

Crispy Halloumi with asparagus and houmous

SERVES 4

On February 24, 2017

Food

FLUFFY HOTCAKES with ZESTY LEMON CURD

Serves 2

On September 9, 2016

Food

Zucchini, pumpkin and feta pie

Lizzie helps out with the local primary school’s kitchen garden programme. She says she’s learnt a lot from the various convenors, and from their relaxed ability to create delicious flavours...

On August 12, 2016
 

Food

Lamb and Spiced Pumpkin Salad

Serves 2

On February 14, 2014

Food

The Decadence of Frozen Yoghurt

Spring has sprung and with it our desire for frozen yoghurt, milkshakes and all things cold! Here are five mouth watering recipes to fancy up frozen yoghurt.

On September 12, 2014
 
Copyright © 2012 - 2018 Culture Street
Contact: info@culturestreet.com.au