Berry Banana Nice Cream Recipe | Healthy Summer Dessert

Drinks

Homemade Lemon Juice Ingredients Lemons Sugar Sterilised Bottles Method Squeeze as many lemons as you like. Pour the juice through a sieve to catch the seeds and pulp. Mix the squeezed lemon juice 1:1 with sugar. Stir until all the sugar is dissolved. It’s best to leave it overnight to make sure the sugar is dissolved. Pour into sterilised glass bottles. To drink, mix a little of the lemon juice with cold water and enjoy it on a hot summer day. Recipe submitted by Linda Wessels Rooibos Iced Tea Ingredients 6 rooibos tea bags (or 6 tsp loose rooibos) 1.5 litres (6 cups) boiling water 1–2 tablespoons honey or brown sugar (to taste) Juice of 1 lemon or orange (or both) Optional extras: A few fresh mint sprigs Thin slices of orange, lemon, or apple A cinnamon stick or a knob of fresh ginger (if you want a spicier brew) Method Pour 1.5 litres of boiling water over the rooibos tea bags in a heatproof jug or pot. Let it steep for 10–15 minutes (or longer if you want a stronger, richer taste). Remove the tea bags (or strain out the loose tea), then stir in the honey or sugar while the tea is still warm, allowing it to dissolve. Add the lemon or orange juice, and if using, drop in your mint, citrus slices, or cinnamon stick. Let it cool to room temperature, then chill it in the fridge for at least 2 hours. Serve over ice with extra mint or fruit slices if you’re feeling fancy. ⏳ Tip: After 12 hours, taste it. If it’s fizzy with a gentle tang, it’s ready. Warmer weather speeds up fermentation. If you use raisins, they should start floating when it’s done! To Serve: Chill well. Pour over ice with a sprig of mint or a slice of lemon. Serve with vetkoek, sosaties, or just some sunshine and good company. Ginger Beer Ingredients 2 cups white sugar 1 tablespoon ground ginger (or 2 tablespoons freshly grated ginger for a stronger kick) 1 teaspoon cream of tartar Juice and zest of 1 lemon 10 cups lukewarm water (about 2.5 litres) ¼ teaspoon instant dry yeast Optional: a handful of raisins (they float when it’s ready!) Method Mix Dry IngredientsIn a large, clean plastic or glass container (not metal), stir together the sugar, ginger, cream of tartar, and lemon zest. Add LiquidsPour in the lukewarm water and stir until the sugar dissolves completely. Add the lemon juice and yeast, and stir gently to combine. Ferment Cover the container loosely with a clean cloth or lid that allows airflow (not airtight — pressure builds!) and leave it in a warm spot for 12 to 24 hours. Stir occasionally. Strain and BottleStrain through a fine sieve or cheesecloth into clean plastic bottles (don’t fill to the top – leave room for gas buildup). Screw lids on loosely at first. Second Ferment (Optional for More Fizz)Let the bottles sit at room temperature for another 6–12 hours. Once nicely fizzy, tighten the lids and refrigerate. Open carefully — it can be geysers galore if over-fermented! We’d love to taste the flavours of home through your kitchen! If you have a family-favourite milk tart, a secret twist on chakalaka, or your own take on rooibos iced tea, we want to hear from you. Share your best South African recipes with us and help build a collection that brings a little bit of lekker to all of us living abroad — one delicious dish at a time. 🍽️🇿🇦 Click here to submit your recipe Related content

Christmas Desserts

A Taste of Home: South African Christmas Desserts in Germany The classics we grew up with—trifle dripping with custard, tipsy tart soaked just right, fruit cake rich enough to stop time itself. Bring a little home to your German December, one sweet spoonful at a time. South Africans don’t just make Christmas desserts—we weave them into memory and tradition. Even far from home, these beloved festive treats carry us back to crowded kitchens, whispered family recipes, and the unmistakable feeling of belonging. Here you’ll find the flavours that shaped our holidays and the tips to recreate them perfectly in the heart of wintery Germany. Tipsy tart 250g dates, pitted1tsp bicarb1 cup boiling water 1/2 cup Butter 3/4 brown sugar (light)2 XL eggies1tsp Vanilla Essence1 1/2 cup Flour2 tsp Baking PowderPinch of salt, just a bietjie.1/2 cups pecans For the Sauce1 cup light brown sugar1 cup Boiling water1 TBS Butter1/2 Cup Brandy + n bietjie vir liefde 1 tsp vanilla, yes twice! Preheat Oven to 180 degrees. Add the pitted dates, Bicarb and a cup of boiling water together. Let it stand for about 10mins. Cream the butter and the sugar and eggies until light and fluffy. Mix in the Vanilla Essence Add the dries to the wets (including the pitted dates mix) and fold it all together and pour into a lightly buttered oven dish. Bake for about 60 mins, depending on your oven of course! Let’s say 50-60 mins. Please keep an eye on it, it bakes very dark but obvs have to be spongy Vir die skop: Add all the sauce ingredients to a pot and cook until the sugar is dissolved. Poke holes into the baked pudding and pour the sauce over Shared by Michelle Black Forest Trifle Ingredients Chocolate Cake 100 g Sugar 100 ml Cherry juice Juice of on Lemon 500 g Berries (frozen) 500 g Cream 2 packets of Vanilla sugar Chocolate shavings for decoration Boil the Frozen berries, sugar, cherry and lemon juice together until it becomes thicker. Let it cool Beat the cream and vanilla sugar until the cream is still Cut the chocolate cake into think slices or break it into pieces Layer the cake, berry mix and cream in a glass bowl. Top with chocolate shavings or fresh berries Notes:You can sprinkle the cake with sherry or Cherry liquor.You add a layer of Chocolate mousse or Chocolate custard.You can add a layer of red jelly.You can add a dash of Amarula or Bailys to the cream. Christmas Fruit Cake Everyone has their favourite recipe. I find this one on the Sarie website very good with step-by-step instructions and photos. The recipe is in Afrikaans. Classic Fruit Cake Ingredients: 50 g glace cherries 45 ml brandy 850 g dried fruit cake mix 50 g nuts 225 g cake flour 2 ml salt 2 ml mixed spice 1 ml freshly grated nutmeg 225 g unsalted butter 225 g molasses sugar 4 extra-large eggs 15 ml molasses Grated zest of 1 lemon Grated zest of 1 orange Instructions: Prepare the Fruit:Rinse the glace cherries in a sieve to remove the syrup, then dry them thoroughly and chop finely. Add the dried fruit cake mix and mix well. Sprinkle the brandy over the mixture, stir, cover, and let it soak overnight. Prepare the Pan:Grease a deep 20 cm (8-inch) round cake pan. Line the base and sides with a double layer of greased wax paper. Wrap a double layer of thick brown paper around the outside of the pan and secure it with string. Mix the Dry Ingredients:Sift the flour, salt, mixed spice, and nutmeg together. Cream the Butter and Sugar:Cream the butter and molasses sugar until light and fluffy. Add the Eggs:Beat the eggs together, then add them to the butter mixture one tablespoon at a time, alternating with a little of the flour mixture to prevent curdling. Combine Ingredients:Gently fold in the remaining flour mixture, followed by the soaked fruit mixture, chopped nuts, and the grated zest of the lemon and orange. Bake the Cake:Spoon the batter into the prepared pan and level the top. Cover the cake with a double layer of wax paper with a small hole cut in the center. Place the pan on a double layer of brown paper on the lowest oven rack. Bake in a preheated oven at 140°C (284°F) for about 4½ hours. The cake is ready when a skewer inserted into the center comes out clean. Cool and Store:Allow the cake to cool in the pan for 30 minutes, then turn it out onto a wire rack. Sprinkle a little brandy or rum over the cooled cake. Wrap it in a double layer of wax paper. Storage Tips: The cake can be stored for up to 6 months at room temperature or up to a year in the freezer. For best results, open the cake weekly at first, then monthly, and sprinkle with additional brandy to keep it moist and flavorful. Related content Facebook Twitter LinkedIn WhatsApp Email

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