Strawberry Slush

Nothing beats slush made with fresh fruits! This is a strawberry version of my Mango Slush from the previous post.

Strawberry Slush

·      10 to 12 strawberries

·      1 cup (240cc) plain yogurt

·      2 to 3 tablespoons of sugar

·      ½ to 1 cup (120cc to 240cc) of ice

1.     Remove strawberry stems. Cut strawberries into 4. Put them in a blender with sugar and pulse.

2.     Add yogurt and ice. Continue to pulse.

3.     Add more strawberries or yogurt if necessary.

Syrup of Cassis~Blackcurrant Syrup~

Blackcurrant is known to prevent eye disease and muscle fatigue. It also strengthens arteries and prevents aging. You can enjoy this syrup in many different ways. Simply drink by mixing with water or sparling water, make “Kir Royale” cocktail by adding sparling wine, or even pour it directly over your ice cream!

Syrup of Cassis (Blackcurrant Syrup)

·      400g of blackcurrants

·      250g (1&¼ cup) of granulated sugar

·      1 cup (240cc) of water

·      1 teaspoon of lemon juice

1.     Wash the blackcurrants and place all ingredients in a saucepan. Simmer until the blackcurrants are soft and mushy.

2.     Mash the blackcurrant using a potato masher.

3.     Use a strainer to strain.

4.     Place the syrup in a clean container. Once it cools down, put it in the fridge.

5.     Put some ice in a cup, pour the syrup, and add some sparkling water or sparkling wine.

Mango Slush

Nothing beats slush made with fresh fruits! Try my sweet mango slush perfect for the hot summer.

Mango Slush

·      1 ripe mango

·      2 to 3 tablespoons of honey

·      1 cup (240cc) plain yogurt

·      1 cup (240cc) ice

1.     Cut the mango into small pieces and put them in a blender.

2.     Add honey in the blender and pulse until paste forms.

3.     Add yogurt.

4.     Add ice.

5.     Pulse again.

6.     Add some ice in cups and pour the slush.

Japanese Quince Wine

Try making your own quince wine! It is nutritional and helps you recover from exhaustion.

Japanese Quince Wine

·      5 small Japanese quinces

·      300g of rock sugar

·      some amounts of vodka

1.     Slice quinces into half an inch wide rings. Watch your fingers when cutting these hard quinces.

2.     In a sanitized jar (I use 1L size jar) add the sliced quince. Then add rock sugar on top.

3.     Pour vodka to fill the jar.

4.     Leave the jar to ferment for at least 3 months. It tastes the best after about a year!