Category Archives: Strawberry

Recipe: Boozie Smoothies

A Boozie Smoothie
A Boozie Smoothie

Ingredients;

1 banana
2 large handfuls of ice cubes
300g fresh strawberries
100ml Malibu or white rum
100ml pineapple juice
Sprig of fresh mint

Serves 4


Boozie Smoothies (as the name suggests) are smoothies that contain alcohol and are great as a relaxing cool fresh drink on a summer’s evening or to go with a barbecue. What’s more they are really easy to make, so long as you have a blender that is strong enough to crush ice, if not they can be a bit physical 😉

First up you’re going to need to core the strawberries, once this has done load your blender, ice on the bottom then the banana, followed by the strawberries and finally the Malibu (coconut rum) or white rum and the pineapple juice.

Whizz it all together in the blender until the ice has been crushed and all the ingredients have been mixed together, then serve topped with a sprig of fresh mint.

If your blender won’t crush ice, then you will need to crush the ice separately and stir it into the rest once blended. The best way I’ve found to crush ice (apart from in the blender) is to place it in a plastic bag and wrap this up in a towel, then beat it with a rolling pin/baseball bat/cricket bat until it gets to the consistency that you require.

You can substitute pretty much any fresh fruit for the strawberries and you can substitute orange juice for the pineapple, I’ve made these with grape and kiwi, mango, passion fruit and because you are using the banana to “thicken” the smoothie you can use any citrus fruits you fancy as well.

Of course you can also leave out the alcohol so the under 18’s can enjoy these smoothies as well.

So experiment and have fun with them, just be careful not to have to much fun, remember always drink alcohol responsibly 😉

Recipe: Strawberry Ice Cream

Strawberry Ice Cream
Strawberry Ice Cream

Ingredients;

5 large eggs
600g fresh ripe strawberries
Juice of half a freshly squeezed lemon (about a tablespoon)
100g sugar
200ml milk
200ml double cream


The restaurant that inspired me to start making my own pizzas (Da Michele, Stezzano, Italy) also makes their own ice cream and while I’m a sucker for their vanilla (it really is divine) Elly and Anto were completely taken with the strawberry when we visited last September. I waited until strawberry season began this year to start perfecting my own strawberry recipe and I’m really happy with this one.

The most important thing with this recipe is to use the freshest strawberries you can get your hands on, it really makes a difference to the overall flavour. They should be sweet but still have that tart bite.

So once you have strawberries, give them a rinse under running water and remove the cores. Next, purée them in a blender, until smooth and pass it through a sieve to remove the seeds, you may need to do that last step twice to remove all the seeds.

Place the strawberry purée in a pan along with the lemon juice and heat the mixture gently, as the purée warms up it will begin to give off a strong strawberry smell, just before the mixture comes to the boil remove it from the heat and put it to one side to cool.

Next separate the egg yolks. The egg whites are not needed for this recipe so you can put them to one side to be used later for and egg white omelettes or meringues. Whisk the egg yolks with the sugar until they turn a pale yellow and have a smooth consistency.

Next bring the milk to a gentle simmer and remove from the heat. While whisking the egg mixture add the warmed milk in a slow trickle – if you add it too fast there is a chance you could scramble the eggs, which is no good for making ice cream.

Now place the egg yolk mixture over a low heat and while stirring continuously, allow this to thicken into a custard. You’ll know when it’s ready when it coats the back of a spoon easily and does not just flow off. Be careful to keep the egg mixture below 76C as the eggs will scramble at that temperature. Once you are happy that the custard has thickened, remove it from the heat, mix in the strawberry purée and place in a sealed container in your fridge and allow it to cool down as much as possible (5C or less).

While you’re waiting for the custard to cool down whip the cream to soft peaks. Once the custard has cooled completely, gently fold the cream into the custard and either follow your ice cream machines instructions to freeze it or place in a sealed container in your freezer until frozen, remembering to stir it every ten to fifteen minutes to break up the ice crystals.

Once the ice cream has frozen you’re ready to serve, be aware that this is a strongly flavoured ice cream, while sweet it also has that fantastic tart bite that just makes a strawberry, it goes great with most sweet pies and if you’re a real strawberry lover is fantastic on it’s own.