Summer is back. In collaboration with the Swiss cooking magazine "le menu" we present a simple and irresistible ice cream recipe that will not only make children's hearts beat faster. Immerse yourself in the world of culinary delights and let your little chefs get creative with our delicious ice cream molds.
For 10 issues a year, "le menu" serves simple, seasonal and balanced everyday recipes. From sophisticated menus to delicious vegetarian treats - all recipes are guaranteed to succeed and have a strong focus on Swiss ingredients.
The recipe for a fruity water ice
1. ingredients
300 g fresh fruit, e.g. melons, kiwis or currants
2 dl water
1 tbsp sugar, agave syrup or honey
2. prepare
Cut the fruit into small pieces. Puree finely with the water and sugar.
3. fill
Pour the melon purée into the molds, e.g. from Liewood and freeze for approx. 3 hours.
TIP
Pass the berry mixture through a sieve after pureeing and vary the amount of sugar depending on the ripeness of the fruit.
