Cucumber slushie

Serves 4 to 6

• 15 minutes preparation

• 1 minute cooking plus freezing

INGREDIENTS

• 220 gm caster sugar (1 cup)

• 6 Lebanese cucumbers, half-peeled, halved and seeds removed

• 1 cup mint (firmly packed)

METHOD

1) Bring sugar and 160ml water to the boil in a saucepan over high heat, stirring to dissolve sugar. Boil for 1 minute, then refrigerate until chilled.

2) Chop cucumber, spread on a tray and freeze until semi-frozen (2-3 hours). Place in a blender, add mint, lemon juice, and 1 cup ice cubes and blend until smooth. With the motor running, add sugar syrup a little at a time to taste, then freeze until nearly firm, for approximately 2 to 3 hours. Serve in chilled glasses.

Mango-lime granita

Serves 6 to 8

• 15 minutes preparation

• 1 minute cooking plus freezing

INGREDIENTS

• 330 gm (1½ cups) caster sugar

• 3 makrut (kaffir) lime leaves

• 4 mangoes, coarsely chopped, plus extra to serve

• 270 ml (1 small can) of coconut milk, plus extra to serve

• Juice of 2 limes, or to taste, plus lime wedges to serve

METHOD

1) Bring sugar, lime leaves and 375ml water to the boil in a saucepan, stirring to dissolve sugar, cook for 1 minute, then refrigerate until chilled. Discard lime leaves.

20 Process mango, coconut milk and lime juice in a food processor until smooth, add sugar syrup to taste and process to combine.

3) Pour into a shallow metal tray and freeze until beginning to firm (6-7 hours). Scrape into ice crystals with a fork and freeze, scraping every now and then, until frozen. Serve in chilled glasses or bowls with extra mango, lime wedges and a drizzle of coconut milk.

Read more:

Cool treats: Kids will love these easy healthy recipes

Is organic food healthier for your child?

Delicious recipes perfect for the next school bake sale