3 delicious ways with summer berries

Including a delicious berry ripple fro-yo!

Pop your favourite seasonal berries such as Woolworths blackberries, blueberries or raspberries into oversized ice trays. Pour boiled water into the moulds – this will allow the berries to release some of their colour. Add some herbs like fresh mint or verbena if you like. Freeze overnight and use for a refreshing cooldrink – top up with plain or flavoured sparkling water. 

Easy berry ripple fro-yo

Serves 8 
Easy 
Preparation: 15 minutes plus overnight freezing time
Cooking: 5 minutes

INGREDIENTS

300 g Woolworths Mixed Berries Duo Raspberries and Blackberries  
4 T maple syrup
4 bananas, cut into slices and frozen 
1 kg Woolworths Ayrshire Double Cream Plain Yoghurt, frozen flat in a Ziploc bag for easy handling
A splash of milk
360 g Woolworths Blueberries
Juice of 1 lemon 

METHOD:

1 Bring the raspberries, 2 T maple syrup and the half the lemon juice to a simmer. When the berries start to break down after 5 minutes, remove from the heat and set aside to cool completely. 
2 Repeat the same process with remaining maple syrup, lemon juice, blackberries and blueberries. (TIP: Make your berry ripple filling the day before when you prep your frozen bananas.) 
3 Blend the bananas, yoghurt and enough milk to help the ingredients blend until smooth. If using a Nutribullet, do so in batches.
4 Fold the berries through the yoghurt and serve immediately, or freeze until ready to indulge.  

Asian-style blueberry stir-fry sauce

Serves 4 
Easy 
Preparation: 15 minutes, plus overnight freezing
Cooking time: 25 minutes

INGREDIENTS:

360 g Woolworths Blueberries  
2/3 cup soya sauce 
2 star anise 
2 T brown sugar 
1 lime, juiced
Woolworths Prepared Garlic, Ginger and Chilli ½ t of each
500 g pork chops, pan-fried, for serving 
Rice, for serving

METHOD:

1 Place the blueberries, soya sauce, star anise and sugar in a saucepan and reduce until syrupy, about 15–20 minutes. 
2 Add the lime juice and aromatics in the last 5 minutes of cooking time, then allow to cool slightly. Serve spooned over pan-fried pork chops with fluffy rice. This sauce will also go well with duck or seared tuna.  

Feeling inspired?

SHOP THE SELECTION OF BERRIES AND CHERRIES