¼ cup caster sugar
2 tablespoons honey
Mix the passionfruit pulp and enough lemon juice to make up to half a cup. Set aside
Whisk eggs, caster sugar and honey until smooth. Stir
in the passionfruit and lemon mixture, lemon zest and cooled butter
Microwave the mixture on medium for 5-10 minutes, stopping to whisk every minute until the mixture thickens
Pour into a sterilised jar and store in the refrigerator for up to two weeks
Serve with fruit and plain yoghurt for a refreshing snack or breakfast.
Makes approximately 1½ cups
5 minutes
Microwave 5-10 minutes.
4-6 passionfruit, scoop out pulp
1 cup ice
1 banana
1 mango, peeled, pitted, and diced
1 cup almond milk (or milk of choice)
Place all ingredients into a blender and blend for one minute.
Pour into glasses and serve.
2
5 minutes
None.
Pulp of 6 passionfruit
2 mango, peeled and chopped
2 tablespoons chia seeds
½ cup light coconut milk
(or more until mixture is pourable)
Place mango and coconut milk in blender and whizz until smooth. Then add passionfruit and chia seeds and whizz briefly to mix through
Place mixture in an ice-block mould or large ice tray with ice-block sticks and freeze until solid (approx. two hours, faster if you use a modern ice-block maker)
You can use coconut water instead of coconut milk.
Makes 10 to 12 ice-blocks
15 minutes
none.
— Courtesy of
