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6 chilled recipes to help you stay cool this summer

If you're feeling the change in temperature already, this 'super cool' selection of refreshing drinks and desserts will make sure your spirits don't dip with the mercury rising

Strawberry & Blueberry Yoghurt Lollies
Prep time: 5 mins
Chill time: Overnight
Serves: 5
Ingredients
700 gm yoghurt
6 tbsp icing sugar
200 gm strawberries
200 gm blueberries
Method
Place half the yoghurt and icing sugar, together with the strawberries, in a food processor and process until smooth.
Pour into ice lolly molds, filling ½ way to the top and freeze for at least 4 hours until firm.
Place the remaining yoghurt and icing sugar, together with the blueberries, into a food processer and process until smooth.
Pour the mixture over the frozen strawberry yoghurt ice-cream to the top of the mould and freeze for a further 4 hours or until firm.
Gently twist the lollies or dip briefly into hot water to unmould.
Serve immediately.
Chef Harshal says:
Can lollies be healthy? You bet! Berries are a fantastic source of antioxidants, while yoghurt provides calcium and protein. These guilt-free summer treats are not as creamy as ice creams (since they use yoghurt) - but that just means less calories. A win-win!
Mango Ice Cream
Prep time: 25 mins + overnight
Serves: 6
 
Ingredients
1 tin sweetened condensed milk
3 ripe mangoes, puréed
450 ml milk
2 cups fresh cream
Method
Combine the sweetened condensed milk, mango purée and milk in a bowl. Whip the cream lightly and fold into the mixture.
Pour into a freezing tray and freeze till half set (about 1 hour).
Remove and beat with a whisk or electric beater until smooth. Doing so will help keep the texture of the ice cream soft and creamy while it sets.
Return to tray and freeze till well set.
Chef Harshal says:
You know what summer season means. Mango mania! Give in to your sweet treat addiction with this rich and creamy recipe that's sure to be a hit with kids and adults alike - a real summer blockbuster.
Cucumber and Ginger Fizz
Prep time: 5 mins
Serves: 1

Ingredients
5 slices cucumber
4 fresh mint leaves
1 slice fresh ginger
Ice, as needed
¼ cup cucumber juice
2 tbsp lime juice
Chilled ginger ale

Method
In a glass, combine the cucumber slices, mint leaves and ginger.
Muddle the ingredients until they begin to soften.
Add enough ice to fill up half the glass.
Add the cucumber juice and lime juice and stir until all the ingredients are combined. Top with the ginger ale and serve.
Chef Harshal says:
One is cool and refreshing, the other warm and spicy - it's the perfectly elegant summer mocktail, with neither ingredient overpowering the other. Super quick to whip up too, in case parched guests turn up unannounced!
Watermelon Gazpacho
Prep time: 15 mins
Serves: 4

Ingredients
1 large tomato
2 cups fresh watermelon, cubed
¼ cup extra-virgin olive oil
2 tablespoons red onion, minced
½ cucumber, seeded, minced
5 fresh basil leaves
Kosher salt and freshly ground black pepper to taste
¼ cup feta cheese, crumbled

Method
In a blender, add the tomato, watermelon, olive oil, onion, cucumber and basil. Season with salt and pepper.
Purée until smooth, then pour into chilled bowls.
Garnish with feta and watermelon, and serve.
Chef Harshal says:
A Spanish classic, gazpachos are basically chilled soups made from raw, puréed vegetables. Add a twist by using watermelon as the key ingredient instead. It's light, and only gets better overnight - a great option to make in large quantities and enjoy throughout the week.
Pineapple, Basil & Ginger Sorbet
Prep time: 15 mins
Chill time: 8-9 hrs
Serves: 10

Ingredients
1 large pineapple, peeled, cored, cut into chunks
Juice and zest of 1 lime
1 small piece of ginger, sliced
Handful of Thai basil leaves, plus extra to serve
75 gm white caster sugar
200 ml water
Method
Add all the ingredients to a blender or smoothie maker and blend until very smooth. Pour into a freezable container and freeze overnight until solid.
Remove from the freezer and allow to defrost slightly so that
it slides out of the container in a block.
Chop the block into ice cube-sized chunks and blend in the blender or smoothie maker again until you have a thick, slushy purée.
Pour back into the container and refreeze for an hour or until it can be scooped out.
To serve, scoop the sorbet into chilled bowls or glasses and top with basil.
Chef Harshal says:
If you have too many summer fruits on your hands, just make sorbets! The frozen desserts are delicious and great to make at home - especially when you need to beat the heat. The only thing you need to worry about is brain freeze!
Mint Tea Punch
Prep time: 10 mins
Serves: 3

Ingredients
4 tea bags
12 sprigs fresh mint
3 cups boiling water
1 cup white sugar
1 cup orange juice
¼ cup lemon juice
5 cups cold water
3 orange slices, to garnish
Method
Place the tea bags and mint sprigs into a large glass.
Pour boiling water over them and allow to steep for about 8 minutes.
Remove and discard the tea bags and mint leaves, squeezing out excess liquid.
Stir in sugar until dissolved, then stir in the orange juice and lemon juice.
Pour in the cold water, and serve over ice cubes, garnished with orange.
Chef Harshal says:
Too hot for tea? Try iced tea! Mixed with fresh orange and lemon juice, this beverage is as invigorating as they come. The fresh mint sprigs lend this drink a soothing quality you won't be able to get enough of.