We have had such a disappointing strawberry season this year. It started with an invasion of slugs that chewed through each and every berry at the point of ripening. I spent many an evening out with tongs and a bucket on the hunt for these slimy, little critters but no matter how many I caught more seemed to evade me. After several weeks I gave up and bought some slug pellets, they worked almost instantly and within days we started reaping the rewards. For about two weeks we were getting nearly a punnet a day and it was awesome but then our resident thrush invited a couple of friends over and between them they hatched a plan to break into our netted strawberry patch. On a daily basis I would find at least one of them in there, literally drunk on strawberry and as I ushered them out they were completely unfazed by my presence.
The birds seem to realise however, that the season (in our garden at least) is coming to a close and very graciously left the final harvest to us. So yesterday I went with Oscar to pick the last few berries and we decided as it was such a hot day, that we would guzzle down a couple each before combining the remainder into some delicious, creamy yet refreshing ice blocks.
It only takes minutes to cobble together. Hull the strawberries and peel the banana, halve the nectarine and remove the stone. Place all of the fruit into a blender along with the coconut cream and honey if using.
Blend until smooth then pour into moulds.
Place in the freezer and leave to freeze for at least 4 hours.
Summer fruit ice blocks
Prep Time: 10 minutes, freeze time: 4+ hours
yield: 750ml/3cups, cost: $6.00
- 400g can coconut cream
- 200g hulled strawberries
- 1 medium banana
- 1 nectarine or peach
- 1 tsp runny honey (optional – depending on the sweetness of the fruit)
- Place all of the ingredients into a blender and blend until smooth.
- Pour mixture into moulds and freeze.
- Depending on the size of the moulds they will take around 4-6 hours to freeze.