Deliciously refreshing on a warm late spring or summer's day, and equally delicious for dessert.
These ice blocks have a tangy, rich lemon-vanilla flavour which has been popular with our child and adult testers alike ! The darker coloured iceblocks in the pictures are another recipe that we'll release a bit later in the summer...
The recipe makes approx. 6 large ice blocks - more if you're using kiddie sized moulds, which are recommended too!
Photography by Michelle Hepburn and styling by Kate Newland.
- 1/4 cup Organic Coconut Oil
- Juice of 6 - 8 Fresh Lemons - preferably sweet & juicy Meyer lemons - approx. 1 1/2 cups of juice - strained to remove any pith which makes a nicer texture
- 2 Tablespoons real Vanilla Paste (buy this in a health food or produce store)
- 4 Tablespoons Coconut Sugar (gives a rich, caramely flavour - less is more)
- 2 Tablespoons Maple Syrup (alternatively, simply add more coconut sugar to taste)
- 1/2 tsp Guar Gum (buy this in a health food store).
Our method is to use a very low temperature to melt the coconut oil and combine the ingredients, so we preserve all the vitamins in the lemon juice.
First, melt the coconut oil to a liquid in a saucepan using your lowest cooktop setting, and cool slightly if necessary until the oil is not too hot for your wrist.
Add the lemon juice and then the other ingredients EXCEPT the guar gum. Stir until well combined and smooth.
Then add the guar gum through a small sieve or strainer and stir in to the mixture. Gently heat slightly (keeping the mixture cool enough to touch) until the mixture 'emulsifies' (combinesmore) and thickens slightly. Avoiding clumping by stirring (if it gets lumpy, you can push the mixture through a sieve.) Then turn off the heat.
Pour or spoon into iceblock moulds and freeze for 12 - 20 hours.
To extract from the moulds, put in warmish water or leave out of the freezer for 20 minutes.