Australian_Yoga_Journal_October_2017

PHOTO: SVETA_ZARZAMORA/ISTOCKPHOTO.COM

BerryLicious

55

october 2017

yogajournal.com.au

SERVES 6

Make these island-inspired treats with

ice-block moulds and sticks, or nix the

sticks and use the frozen-fruit concoction

as ice cubes for a delicious punch,

refreshing lemonade, or iced tea.

INGREDIENTS

6 Tbsp. raw honey

2⁄3 cup dried hibiscus flowers

2 cups fresh berries (raspberries,

strawberries or a combination)

2 cups coconut water (or coconut

milk for a creamy version)

METHOD

In a small pot, mix honey with 1 cup water

and bring to a boil. Stir in hibiscus flowers;

remove from heat. Cover and steep

for 1 hour.

In a small bowl, strain hibiscus tea over

berries, discarding the flowers. Add

coconut water or milk and refrigerate until

berries have softened and the mixture is

thoroughly chilled, at least 1 hour (up to

overnight). Transfer mixture to a blender

and purée until smooth. Strain through a

fine-mesh sieve. Pour mixture into moulds

or silicone ice-cube trays. Mixture will

begin to separate, so whisk while pouring

to recombine if necessary. If using

ice-block moulds and sticks, freeze until

firm but still slushy; add ice-block sticks

and freeze until solid.

NUTRITIONAL INFO 99 CALORIES PER SERVING,

0G FAT, 23 G CARBS, 0 G FIBRE, 0 G PROTEIN,

7 MG SODIUM 

Cool down as the weather warms up with these

healthy, tropical ice-blocks.