because gluten-free food doesn't have to be rubbish

Blend and freeze

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As summer starts hinting that it’s going to draw to a close, I know, already, it’s sad isn’t it, now is the time to make the most of your blender and freezer. First, stock up on those fruits that are in season; apricots, peaches, cherries, plums and freeze, freeze, freeze. You’ll thank me when you have almost fresh stone fruits in mid-winter, all ready to be thrown into a crumble or pie, to break the monotony of more damn apples. Second, stock up on those fruits which are reduced because they’re on their last legs; strawberries, raspberries, blackberries, the squishier the better. Then blend, blend, blend into smoothies, syrups and fruit soups. Alternatively, combine the two methods and blend and freeze to make real ice lollies, which are such a revelation, once tasted those five-tone stripy round lollies that look like they’re wearing little jumpers will never be on your shopping list again.

Strawberry, balsamic and black pepper ice lollies
From Epicurious

100g strawberries, hulled and halved
1 tablespoon sugar
1 tablespoon balsamic vinegar
1 teaspoon ground black pepper

1. Put all the ingredients in a blender along with a couple of tablespoons of water. Blend until smooth, about 1 minute. Taste and add a little more vinegar or sugar, depending on how sweet or tangy you want them to be. Pour into lolly moulds and freeze for 3-4 hours or until ready to eat.

Makes 4 small lollies.


Written by guffblog

15th August 2011 at 16:11

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