Blend Low to High. Start slow with a few quick blitzes to begin the blending process and break down the ingredients. From there, set your blender to low, then step up to high. This will stop you from over-blending and give you the best-ever texture while protecting your blender. 7 / 10. Making Dairy-free Smoothies. 1. Make a soy milk banana-blueberry smoothie. Combine 1¼ cups (300 milliliters) light soy milk, ½ cup (50 grams) frozen blueberries, one half of a sliced frozen banana, 2 teaspoons sugar, and 1 teaspoon vanilla extract in a blender. Blend until smooth—about 20 to 30 seconds. Make Cream Cheese Layer – Beat cream cheese, sugar and cream together until smooth with a hand mixer or a stand mixer in a medium bowl or a large bowl. Top on crust – Spread cream cheese mixture onto room temperature cookie crust. Add the Fruit – Top with sliced strawberries, blueberries, sliced kiwi and orange sections. Crush the grapes and press the juice. The frozen grapes will be quite difficult to crush, so you’ll need to use a grape crusher or food processor. Press the juice from the crushed grapes using a wine press. 5. fermentation. Add yeast to the grape juice and allow it to ferment for several weeks. 6. 25 Recipes. Subscribe today and choose a new cookbook from Jamie, Nadiya, or Mary Berry. Perfect for a summer day, these fruity, creamy, easy ice lolly recipes are sure to be a hit. *With temperatures reaching an all time high, it is recommended that you try to stay out of the heat and cool yourself down as much as you can. 350ml double cream. 150ml condensed milk. A pinch of salt. Cut the hulled strawberries in half, then put in a bowl with the sugar and lemon juice, and stir until the fruit is well coated. Cover Freeze the fruits completely and store them in freezer bags. Roughly weigh out 8 oz of the frozen fruit and place it in a small food processor or ice crushing blender. Pulse to crush the fruits into small pieces and add the simple syrup, a tablespoon at a time (while pulsing) to create a smooth sorbet-like paste. Steps to Make It. Gather the ingredients. Place dragon fruit in a food processor or blender. Add water (only if the fruit isn't ripe and juicy), lemon juice, and sugar, if needed. Sometimes the fruit is sweet enough so the sugar is not necessary. Purée until smooth. Taste the mixture and add more sugar, if needed. Directions. In a small saucepan, bring sugar and 1/3 cup water to a boil over high, stirring until sugar dissolves. Transfer to a 4-cup liquid measuring cup or medium bowl and refrigerate until cool, 30 minutes. Stir in juice. Pour mixture into eight 3-ounce ice-pop molds. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks). Instructions. Heat water in a saucepan over medium-high. Once the water comes to a boil, switch off the heat. Add tea leaves and mint leaves, and let the tea steep for 2 minutes. Strain the tea using a tea strainer in a pitcher. Let the tea cool down for 10-15 minutes. SD5rVrg.