DESSERTS

THESE ADULTS-ONLY SLUSHIES ARE THE ULTIMATE REFRESHER ON A SPARKLING SUMMER DAY. MAKE THE MINT SYRUP AND FREEZE THE WATERMELON AHEAD OF TIME, READY TO BLITZ AND SERVE

CHERRY COLA ICY POLES

MAKES 8

With just a little maple syrup for sweetness, these amazing icy poles recreate the flavour of cherry cola using all-natural ingredients – a dreamy summer treat!

125g blueberries
100g frozen cherries
300ml coconut water (substitute water)
Finely grated zest and juice of 1 lime
¼ tsp each ground cinnamon and ground coriander
½ star anise, finely grated
2 tbs maple syrup

Place all ingredients and 1 tsp salt flakes in a blender and whiz until smooth. Strain through a fine sieve into a bowl, then divide among icy pole moulds.

Cover mould tops with foil. Using a small, sharp knife, cut a small hole through the centre of foil over each mould and insert a paddle-pop stick. Freeze overnight. Remove icy poles from moulds and serve immediately.

ICY POLES ARE SUMMER ON A STICK! DIAL UP THE NOSTALGIA BY MAKING YOUR OWN CHERRY COLA POPSICLES. GIVE THEM A MODERN SPIN WITH FRUIT AND SPICES

CITRUS & CUCUMBER ICY POLES

MAKES 8

2 each lemons and limes, peeled, white pith removed
⅓ cup (80ml) rice malt syrup
3 eggwhites
1 cup (250ml) sparkling water
200g baby cucumbers (cukes), thinly sliced
½ bunch mint, sprigs picked

Place lemon, lime, rice malt syrup, eggwhites and ½ tsp salt flakes in a blender and whiz until well combined. Strain through a fine sieve into a jug and stir through sparkling water. Divide among icy pole moulds, stopping 3cm from top of each mould. Fill moulds with sliced cucumber and mint, pushing down with a knife to press up against sides of moulds.

Cover mould tops with foil. Using a small, sharp knife, cut a small hole through centre of foil over each mould and insert a paddle-pop stick. Freeze overnight. Remove icy poles from moulds and serve immediately.

WATERMELON & GINGER NO-BAKE YOGHURT CHEESECAKE

SERVES 8-10

Begin this recipe at least 6 hours ahead. It is best eaten on the day it is made.

500g cream cheese, at room temperature
⅔ cup (150g) caster sugar
1 tsp vanilla bean paste
1 cup (250g) Greek yoghurt
Juice and finely grated zest of 1 lime
⅓ cup (80ml) milk
2 titanium-strength gelatine leaves, soaked in cold water for 5 minutes
Very thinly sliced watermelon and mint leaves, to serve

GINGER CRUMB CRUST

200g gingersnap biscuits, coarsely crushed
80g unsalted butter, melted

WATERMELON JELLY

1kg watermelon, rind removed and discarded, coarsely chopped
1 tbs finely grated ginger
½ cup (110g) caster sugar
7 titanium-strength gelatine leaves, soaked in cold water for 5 minutes

For the ginger crumb crust, place biscuits and a pinch of salt flakes in a food processor and whiz to fine crumbs. Add butter and whiz to combine. Line a 23cm springform cake pan with baking paper and press