Cucumber, lime and elderflower cooler 

Ingredients 

250ml elderflower cordial 

1 1/2 cucumbers 

600ml (1pt) soda water 

4 limes, juiced 

handful mint sprigs 

Ice cubes 

Method 

1) Using a vegetable peeler, remove the skin from the whole cucumber then peel off 4 long strips of flesh. 

2) Transfer to a plate lined with nonstick baking paper, and then roll up to make cucumber roll garnishes. 

3) Roughly chop the rest of the cucumber. Put in a food processor with 12 mint leaves and blitz to a pulp. Tip the pulp into a fine sieve set over a bowl and, using a wooden spoon, press as much juice as possible into the bowl. You should end up with about 250ml of juice. Discard the pulp. 

4) Mix the minty cucumber juice, elderflower cordial and lime juice in a jug, and then top up with soda water. Pour into 4 tall glasses filled with ice cubes and garnish each with a mint sprig, cucumber garnish and straw. 

Two photos of a cucumber, lime and elderflower cooler and a strawberry ice cream in a cone

Strawberry ice cream 

Ingredients 

200g strawberries, hulled 

4 tbsp strawberry jam 

600ml carton double cream 

397g tin condensed milk 

25g freeze-dried strawberries 

Method 

1) Put the strawberries and jam in a blender or food processor and whizz until smooth. Tip the purée into a sieve, set over a large bowl and leave to strain out the seedy bits. 

2) Put the double cream and condensed milk into a large mixing bowl and, using an electric whisk, beat them together until the mixture is thick and can hold peaks. Use a spatula to push any remaining purée through the sieve, then gently fold it through the creamy mixture. 

3) Sprinkle over the freeze-dried strawberries and fold these in too, then scrape into a freezer-proof container and freeze until solid. Serve in cones or bowls with your favourite toppings. 

Raspberry sorbet 

Ingredients 

200g granulated sugar 

500g raspberries, plus more to serve (optional) 

1 lemon, juiced 

Method 

1) Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool. 

2) Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container. 

3) Freeze for 1hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer. 

4) Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like. 

Two photos of two scoops of raspberry sorbet in a glass and another of a glass bottle of apple and elderflower cooler

Apple elderflower cooler  

Ingredients 

½ lemon, juice only 

1 tbsp elderflower cordial 

125ml apple juice 

Sparkling water, to taste (optional) 

Mint sprig, to garnish 

Method 

1) Pour the lemon juice, elderflower cordial and apple juice into a cocktail shaker full of ice. Shake for 10 seconds, then pour everything (including the ice) into a half-pint glass or tumbler. (Alternatively, you can stir it all together in a large glass). 

2) Top up the drink, to taste, with sparkling water, if using. Add a sprig of mint to garnish. 

Chocolate banana ice cream 

Ingredients 

4 frozen bananas, peeled 

25g cocoa powder 

2 tablespoons almond butter, can sub peanut butter 

Splash of milk of choice 

Optional: chocolate chunks or chips, to sprinkle on the top 

Method 

1) Place the frozen bananas, cocoa powder, and almond butter into your high-powered blender. Blend the bananas on high speed using the plunger to push the bananas down as needed. After 2-3 minutes the ice cream will run smoothly. If you need to make this smoother, add in a splash of milk or 2. 

2) Either eat right away or freeze for 2 hours so that it is hard enough to scoop into cones. Sprinkle with chocolate chunks, if you'd like.

Two photos of a watermelon cooler in a glass and another of a bowl of chocolate banana ice cream with chocolate chunks

Watermelon cooler 

Ingredients  

550g watermelon, peeled, seeds removed, chopped 

¼ lemon, juice only 

fresh mint leaves, to serve 

Method 

1) Mash the watermelon in a bowl, then stir in the lemon juice. 

2) Sieve the watermelon into a jug and press down gently on the pulp to extract all the juice. Pour the juice into glasses filled with ice and garnish with the mint. 

Blueberry ice lollies  

Ingredients 

625g fresh blueberries 

1 lime, juiced 

75ml water  

Method 

1) Blitz the blueberry and lime juice with 75ml cold water in a blender until smooth.; 

2) Fill a 10-hole-lollipop mould with the blueberry mixture. If your mould has a stick holder, add the sticks now. Otherwise, transfer the mould to the freezer, then remove it after 20 minutes and add the sticks. Leave to completely freeze overnight. 

3) When ready to eat, remove the ice lollies from the freezer and serve. If they are hard to get out, very briefly run them under hot water to loosen.

A row of homemade alternating blueberry ice lollies and strawberry and banana ice lollies

Strawberry and banana ice lollies  

Ingredients 

2 bananas, chopped 

400g strawberries, hulled and roughly chopped 

200g pure squeezed orange juice 

2 tbsp clear honey 

Method 

1) In a blender, whizz all the ingredients together until thoroughly combined and smooth. Pour into moulds and freeze for at least 4 hours or until completely frozen.

Like what you see? Explore our cooking and baking courses and see what else you can create.

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About the author

Kay Field

Digital Marketing Officer

Kay is the Digital Marketing Officer at the SPƵվ.