It was an unexpected sunny
weekend. The roses came out. The swallows skimmed the lawn. And we scrambled around on our hands and knees putting squash and courgette plants into the ground.
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| The rugosa rose: excellent for making Turkish Delight |
In the kitchen, I made some
raspberry and coconut ice cream, using up fruit from the freezer. The ingredients are self-explanatory - raspberry, coconut cream, sugar - but by playing around with the quantities - lots of raspberries, not too much coconut cream - you get a pudding with a really punchy fruity flavour.
Raspberry and coconut ice cream
300g raspberries
150g caster sugar
100ml coconut cream (or the
solids from a tin of coconut milk)
Sieve the raspberries. Whisk
the coconut cream to get rid of any lumps. Combine all three ingredients in a
bowl. Stir to dissolve the sugar. Taste and add more sugar if needed. Churn in
an ice cream maker. We have this manual one.
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