recipes

Desserts

Kiwifruit, apricot and mint slushy

When it’s hot, hot, hot, it’s important to stay cool and keep hydrated. And slushies are a fun way to do both. Not just for kids!  Nutrition-rich kiwifruit make these a great choice for summer.

 

Recipe rich in fibre with high vitamin C content. Good source of potassium and natural source of folate.

Serves 8
Cooks in 15 min.
Difficulty
Recipe appropriate for
Vegetarian
Vegan
Coeliac
Lactose intolerant
Nutrition per serving
Calories56.173%
Fat0.47g1%
Saturates0g0%
Protein1.1g2%
Carbs10.95g4%
Sugar4.82g5%
Fibre2.7g9%
Folate22.35μg6%
Potassium346.05mg12%
Vitamin C53.7mg72%
Of an adult’s reference intake
Ingredients Method

Ingredients

  • 500 g Zespri SunGold kiwifruit
  • 400 g ripe apricots
  • A few mint leaves
  • 1 lime
  • 2 tablespoons of agave nectar (optional)

Method

  1. Setting aside one Zespri kiwifruit for slicing, peel and blend the remainder until you have a smooth puree.
  2. Wipe the apricots, slice them in half, remove the stone and blend them with the mint. Add a dash of lime juice to each flavour and a little agave nectar if you want the puree to be sweeter.
  3. Now place the two purees in separate containers and place in the freezer.
  4. Freeze for 2 hours, and then break up the ice crystals by scraping and stirring with a fork.
  5. Return to the freezer for 2 more hours and break up the crystals again until you get a slushy. Keep the mixtures in the freezer until ready to serve.
  6. To serve. Layer up the two colours in a decorative glass. Decorate with sliced kiwifruit and mint leaves.

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