food, Recipes, Uncategorized

Summer Cooler Recipes

Cool down this summer with these three fabulous recipes from Savour, a spectacular new addition to the SA cookbook scene.

Litchi granita

Serves 6–8 Ingredients
  • 1 litre litchi juice
  • 1 cup chopped fresh purple basil
  • 8 shots of vodka
Method
  1. Pour the litchi juice into a shallow dish and freeze. Remove from the freezer, scrape with a fork to create crushed litchi ice and refreeze.
  2. Repeat this process twice more, but instead of refreezing a third time, scoop the crushed litchi ice into a blender and whizz with the chopped basil.
  3. Scoop the granita into small glasses and cover each with a tot of vodka.

Kiwi, mint and lime crush

Serves 4–6 Ingredients
  • 4 kiwi fruits, peeled and diced
  • 4–6 sprigs mint, washed
  • zest and juice of 1 lime
  • 1 cup clear apple juice
Method
  1. Purée all the ingredients in a blender, pour into a container and freeze for 20 minutes.
  2. Remove from the freezer and break up the ice crystals. Refreeze for approximately 1 hour.

Roasted fruit with elderflower sorbet

Serves 4–6 Ingredients
  • 1⁄2 cup fresh lime juice
  • 3 Tbsp honey
  • 1⁄3 cup melted butter
  • 4 mangoes, outer rounded edges removed and thickly sliced
  • 2 pineapples, peeled and sliced into thick rings or long slices
  • 1 coconut, meat roughly broken into shards
Method
  1. Whisk together the lime juice, honey and melted butter, and use to brush the fruit (on both sides).
  2. Grill on the barbecue until nicely roasted.
  3. Serve with the following elderflower sorbet.

Elderflower sorbet

Ingredients
  • 150 ml elderflower syrup
  • 3 egg whites
  • chopped fresh mint to taste
  • 1 kg crushed ice
  • extra fresh mint for garnishing
Method
  1. Whizz all the ingredients in a blender.
  2. Place in a shallow dish and set in the freezer. Remove just before serving and scrape into glasses.
  3. Garnish with fresh mint.
Savour by Marc Hirschowitz, Karen Alsfine and Estelle Sacharowitz is available from all good bookstores for R350. Text: Roberta Coci