Here are four great recipes to try if you can’t stand the heat.

It is very hot outside.

Due to the heat waves in Britain, we all find ways to cool down after enjoying the sun.

Food and drinks are a great way to cool down and get comfortable when the temperature rises, with a nice cold drink or fruit sorbet.

Here are some refreshing recipes to try if you’re having trouble dealing with the heat.

Keep this in mind as it can be useful in the summer months.

And check out our easy summer lunch recipe.

mango lasse recipe

This recipe serves 10 people and is the patron saint of cricket chef Willball Bee.

He states: “There are two main types of ribbon, sweet and savory. This version of the fruit, the mango, is a sweet variety that is lightly mixed with mint, peppercorns and saffron for added flavor.

material :

• Fresh mango pulp 750ml
• 375ml of water
• 4 tablespoons Greek yogurt
• 4 pinches of ground cumin
• 7 ground pink pepper cone knots
• 7 pinches pink Himalayan sea salt

Მ Service:

• Ყ Junuli Cube
• Half a mango, grated, pampered and finely chopped
• fresh mint sprigs
• spicy saffron

Method :

1. To make a ribbon, put the mango pulp, water and yogurt in a large bowl and mix with a whisk until smooth and thick. You may need to use a hand mixer for this.

2. Add cumin, pink pepper and salt and stir again. Cover and chill.

3. Serve in a tall glass with a few ice cubes. Decorate with finely chopped mango, mint and saffron.

Beetroot and tomato gazpacho recipe

This recipe is from Tommy Banks, The Black Swan and Roots Chef Patron and serves 4-6 people.

If you get tired of the same old sandwiches and soups, this is a great option for lunch.

material:

• Freshly made smoothie 400g
• 800 grams of ripe cherry tomatoes
• 2 red bell peppers, seeded and coarsely chopped
• Grate 2 cucumbers and chop
• 1 small red onion peeled and chopped
• 2 pieces of minced garlic
• 1 tablespoon of salt
• Remove 120g of bread, form a crust and push into cubes
• 200 ml of extra virgin olive oil
• 150ml sherry vinegar
• Salt, in season

Მ Service

• fresh mozzarella cheese
• Grilled papkin seed
• Უ Premium quality olive oil

Method:

1. Add beets, cherry tomatoes, red bell peppers, cucumbers, onions, and garlic to a bowl and season with salt. Leave at room temperature for 2 hours.

2. Meanwhile, put the bread in water and cook over low heat for 30 minutes.

3. Work in batches and combine all ingredients using a food processor and electric shock. Add olive oil little by little and stir until you get a uniform dough.

4. Transfer to a bowl and add vinegar and seasonings to taste. If necessary, add cold water until smoothie is consistent.

5. Refrigerate 20 minutes or until ready to serve. Serve with slices of mozzarella cheese, toasted pumpkin seeds, and a drizzle of olive oil.

strawberry sorbet recipe

Cool down with this fruit sherbet recipe from co-founders Lucy Car Ellison and Jamie Jones, Wild Vitals.

material :

• water 225g
• 200g sugar
• Light corn syrup 75g
• 455g fresh strawberries (ripe strawberries are best)
• Freshly squeezed lemon or lime juice 60ml
• champagne, serve, options

Method :

1. Combine water and sugar in a medium saucepan. Bring the mixture to a boil over medium heat and stir to dissolve the sugar. Boil for 5 minutes without stirring. Remove the syrup from the heat, pour into a bowl, refrigerate and chill.

2. Put the strawberry-citrus juice in a food processor and puree until smooth.

3. Strain the puree into a fine mesh strainer to remove the seeds.

4. Combine the mashed seed corn syrup and sugar syrup. Refrigerate for 1 hour or refrigerate until cold.

5. Follow the manufacturer’s instructions to make a sorbet for the ice cream machine. The finished sherbet will be very soft and can optionally be placed in the freezer for several hours to harden.

6. Serve with champagne for maximum enjoyment.

Peach Smoothie Ice Lollipop Recipe

This peach smoothie can be made with canned peaches and Greek yogurt in less than ფ2. The following recipe is from Princes Fruit.

material:

• 410 grams of princely juice and canned peach slices
• Skimmed Greek yogurt in 500g mold

Method:

Squeeze a jar of peach slices and put it in a blender to add yogurt. Stir for about 15-20 seconds until smooth.

2. Pour the mixture into a jar, and then fill about 8 popsicles with the mixture.

3. Transfer to the freezer and freeze before sale. This can take around 3-4 hours or leave it overnight.

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