As temperatures rise, there's no better way to cool down than with a delicious homemade frozen treat. Celebrated chef Jacob Kenedy shares two irresistible recipes that will elevate your summer dessert game: walnut pear lollies and rhubarb sorbet.
Walnut Pear Lollies: A Nutty Twist on a Classic
These lollies combine the earthy richness of walnuts with the delicate sweetness of pears, creating a sophisticated yet simple dessert. Perfect for both kids and adults, they’re a refreshing alternative to traditional ice cream.
Ingredients:
- Ripe pears (peeled and cored)
- Walnuts (lightly toasted)
- Honey or maple syrup
- Lemon juice
- A pinch of cinnamon
Method:
- Blend all ingredients until smooth.
- Pour into lolly moulds and freeze for at least 4 hours.
- Enjoy straight from the freezer for a crisp, cooling treat.
Rhubarb Sorbet: Tart, Sweet, and Perfectly Balanced
This vibrant sorbet showcases rhubarb’s natural tartness, balanced with just the right amount of sweetness. It’s a light and refreshing option for those who prefer a dairy-free dessert.
Ingredients:
- Fresh rhubarb (chopped)
- Sugar (adjust to taste)
- Water
- Lemon zest
Method:
- Simmer rhubarb with sugar and water until soft.
- Blend until smooth, then strain for a silky texture.
- Churn in an ice cream maker or freeze, stirring occasionally.
- Serve with a sprinkle of lemon zest for extra zing.
These recipes from Jacob Kenedy prove that homemade ice cream doesn’t have to be complicated—just creative. Whether you’re hosting a garden party or simply craving something cool, these treats are sure to impress.
