Strawberry kombucha ice lollies (and a quirky veg scrap variation for our pigs)
Makes 12-16 ice lollies
3 x 400g punnets of strawberries
2 x 275ml any good live kombucha
1 tbsp golden caster or icing sugar (or enough to just to sweeten them)
Hull the strawberries. Blend with the kombucha and sugar (using more or less to taste). Pour into ice lolly moulds and freeze 3-4 hours, or until fully solid.
VARIATION
Our pig ice lollies were made by blending apple scraps with chard and apple juice to make a smooth puree. Gelf then poured this mixture into ice lolly moulds and set in the freezer for 3-4 hours, or until solid. You can make this with any kitchen veg scraps and a simple juice or water, adding enough to bring the veg together into a smoothie-like puree. No need to sweeten. The perfect piggy treat on a hot day.
Looking for more Fermenting ideas?
Fermenting is one of the most ancient and most widely used food and drink preparation techniques there is. If you love the tangy, savoury tang of sauerkraut, flavours of fermented veg, the delicate fizz of kombucha, the invigorating kick of kimchi, the delicate fizz of kombucha or the soothing calm of kefir, this is the course for you.
Fermentation is a transformative process that makes food not only more nutritious but also more delicious. By eating natural, whole and live foods, we can boost the profile of our healthy gut bacteria.
During this course you will be taken on a culinary adventure into the many realms of fermenting, exploring an array of krauts, kombuchas and lacto-fermented delicacies. By the end of the journey you will have your shelves lined with happy bubbling ferments and your fridge stocked with irresistible, meal-enhancing delights.
If you’ve already mastered kimchi and kraut or have completed her Fermenting for Taste and Health and are hungry for more fabulous ferments, Rachel de Thample’s Next Level Fermentation Course is the ideal way to up your repertoire.
On this more advanced course, you’ll learn how to transform pulses into homemade miso, local honey into mead (an ancient style of honey wine), apple scraps into apple cider vinegar, cream into cultured butter.