Rose, Peach & Lemonade Slush

Summer is my happy place, I love all things Ice creams, mocktails and slushy drinks. I am ending the rose series and the last recipe on my page for the year with this beautiful Rose, Peach & Lemonade Slush!

It’s so easy to make with only 3 ingredients and it tastes as gorgeous as it looks! 🥰

Rose, Peach & Lemonade Slush

Serves 6 glasses

Recipe Credit: Behind Kitchen Doors By Tasneem Patel

Ingredients

1L sprite lemonade

400g can peaches with syrup

1/4 cup rose syrup

Method

1. Blend the peaches with its syrup till purée consistency.

2. Pour sprite into a jug with rose syrup and mix together

3. Add peach purée and mix throughly

4. Add the mixture into a Tupperware and place I into the freezer (uncovered) for 1-2 hours or until slushy.

5. Scoop slush into glasses and garnish as desired

6. Enjoy it’s delicious

*can be served as a mocktail without freezing and chilled in the fridge

Rose & Lychee Icecream

I think most of us grew up drinking some kind of rose milkshake/falooda. I remember in summer my mum filing rose milk in ice cubes and it was the best thing ever, so I took my mums rose milk ice cubes and gave it a BKD upgrade.

Lychee pairs beautifully with rose so I added some extra sweetness to this recipe with lychees and it’s so delicious and refreshing. I hope you enjoy it as much as we did.

Rose & Lychee Icecream

Recipe Credit: Behind Kitchen Doors By Tasneem Patel

Ingredients

250ml cold condescend milk

500g can lychee in syrup

250ml cold whipping cream

3 tablespoon rose syrup

15g Edible rose petals

Instructions

1. Whisk cold whipping cream until stiff peaks form.

2. Pour condescend milk into the whipped cream till thick

3. Add rose syrup and gently fold

4. Blitz the lychee with syrup leaving lychee bits little whole or you can blitz till smooth

5. Add the blitzd lychee into the Icecream and fold gently

6. Pour the ice cream mixture into Icecream moulds

7. Add rose petals on top

8. Freeze overnight and it’s ready to serve

Homemade With Love

It’s getting to that time of the year where we start thinking about end of year gifting for teachers and work colleges. I love putting together gifts which are homemade with love and what’s more sweeter than chocolates?

Introducing to you “Rosewater & Coconut Truffles”.

I absolutely love the flavours of rose and coconut together, it’s a match made in heaven especially when dipped in chocolate. These are perfect for gifting or just homemade treats for the family. 🎀

It’s super easy to make with just 4 ingredients.

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Rosewater and Coconut Truffles

Recipe Credit: Behind Kitchen Doors By Tasneem Patel

Makes approx 12

Ingredients

1 cup desiccated coconut plus for garnishing

125ml condensed milk

2 tablespoon rosewater

1 large milk chocolate bar (I used Lindt)

Method

1. In a mixing bowl add coconut, condescend cream, rose water and mix together

2. Roll truffle shapes using hands

3. Add into freezer for 30mins

4. Melt chocolate in the microwave or via stove on a double boiler

5. Remove coconut balls from the freezer and dip into the chocolate

6. Add more desiccated coconut over the chocolate.

7. Decorate with rose petals, or gold foil

8. Add into the fridge to set for 15-20 mins.