Fruit and White Wine Popsicles

The sun has come back to London! I love a choc ice as much as the next person but when I’m in the mood for a grown up popsicle and something refreshing, I grab a bottle of white wine and get inventive.

Fruity white wine popsicles

Cherry & Mint Popsicle – Ingredients (Yields 2)

  • 2 mint leaves
  • 45g D8 Made Sour Cherry date butter
  • 120ml white wine

Mango & Blackberry Popsicle – Ingredients (Yields 2)

  • 90g fresh mango
  • 75g fresh blackberries
  • 120ml white wine
  • 40g D8 Made Original date butter

Peach & Black Pepper Popsicle – Ingredients (Yields 2)

  • 1 stoned white peach
  • 40g D8 Made Black Pepper date butter
  • 10 black peppercorns
  • 120ml white wine

Orange & Lime Popsicle – Ingredients (Yields 2)

  • I large orange (segments no pith)
  • The juice of 1 lime
  • 50g D8 Made Original date butter
  • 120ml white wine
Popsicles

Method

  • Add ingredients into a high powered blender & blend
  • Pour the ingredients into a silicone ice cream mould and freeze
  • Enjoy in these last days of summer

Crunchy Cherry Crumble Squares

Cherry crumble squares

In the depths of winter, a summer themed bake can sometimes be the tonic to fool the senses. This crumble cookie recipe hits the spot.

Ingredients

  • 150g all purpose flour
  • 150g rolled oats
  • 100g brown sugar
  • 95g butter (to make this recipe 100% plant based, substitute with dairy free spread)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 jar (225g) D8 Made Sour Cherry date butter
  • 100g sunflower seeds
  • 75ml almond milk
  • Halved fresh cherries to top & icing sugar for dusting

Method

  • Preheat the oven to 180 degrees celsius (356F or gas mark 4)
  • Combine flour, oats, sugar, salt, baking soda and sunflower seeds in a bowl.
  • Add butter or spread to dry ingredients and mix with hands until the mix resembles breadcrumbs
  • Divide the mix in three and add milk to 2/3 of the mix setting 1/3 aside for now
  • With the wet mix, form a ball in a mixing bowl that cleans the sides
  • Place greaseproof paper in a L:443 x W:372 xH:23 in a baking tray and set aside.
  • Place wet mix base on the greaseproof paper and spread evenly covering the entire baking area
  • Spoon cherry date butter over base and spread evenly over entire area
  • Take the remaining dry mix and distribute evenly over base and date butter layers
  • Sprinkle the halved fresh cherry squares over the top of the mix
  • Bake in the middle of the oven for 15 – 20 min or until golden brown
  • Once done, remove from the oven and immediately cut into 6 x 5 squares
  • Allow to cool, dust with icing sugar and store in reusable jar for up to 2 weeks
  • Enjoy!

Nutritional Information

Servings: 30
Amount per serving
Calories 93
Total Fat 2.6g
Saturated Fat 0.7g
Cholesterol 0mg
Total Carbohydrate 15.9g
Dietary Fiber 1g
Total Sugars 6.9g
Protein 1.9g

#datebutter #cookies #cherry #highfibre #biscuits #d8made