Cold, cold watermelon and our refreshing Plum + Roses Brew from is the perfect hot summer afternoon treat, with fairly minimal guilt. Our Plum + Roses Brew is a delicate black tea blend with a delightful array of stone fruits – cherries, plum and peaches, along with hints of cacao nibs for natural sweetness and refreshing rose petals. The combination with watermelon is indeed a killer one. I’ve made a granita out of it, but you could also wonderfully pour this into a popsicle mould for ice lollies or whip up a batch of tequila, gin or vodka cocktails!

Here's a delightfully fresh summer granita recipe, with watermelon and subtle hints of rose, topped with zingy grapefruit! the steps are super simple and easy, and it would greatly help if you had help in watching the 30-mins mark to fork across the granita for a few hours. What works even better for this granita is making a vodka or gin based cocktail, perhaps with a lash of rosemary bitter and a slice of grapefruit!

From an earlier project, I had a packet of frozen lychees leftover, sitting patiently in the freezer, waiting for inspiration to strike me. Every time I opened the freezer I stared at it, wondering what to do with it. I did try a chocolate and lychee cake, but felt it didn’t do justice. It was for another project that I ventured into the world of granitas – and what a wonderful world it is! Then I recalled the lychees and started experimenting with complementing flavours – and of course, my own personal favourite, kaffir lime and lemongrass! Serving it for dessert post an Asian meal is a delight, a cooling sweet contrast against the chilies of the main course. But it’s also incredible, mixed into a cocktail, with gin or vodka, topped with a splash of soda, and perhaps a sliver of orange peel!

When I came across Bake with Shivesh’s Instagram post of Frozen Yoghurt, it got me go down memory lane. I discovered the joys of fro-yo in Boston during my college years. Close to my campus was this little gyros place that made frozen yoghurt in a variety of flavours that varied from double fudge chocolate, summer fruits, and exotic concoctions. During mid-terms and finals, my friends and I usually walked there for a quick break, and even sometimes during the freezing cold, we managed to gobble down cups of frozen yoghurt – it’s supposed to be healthy thanks to the yoghurt in place of cream and lower sugar quotient. This is my cheat version which is made in a smoothie maker – and yes I bought one just to make fro-yo and not any sort of protein shake! The smoothie mixer is ideal as the blades can cut through ice, and our frozen berries tend to break a normal mixer at times. A few blitz is all it takes for this delicious berry hued sweet treat. When it’s just done, I like to swirl it into a cone as a soft serve, and once hardened, a proper scoop.   The RecipeServes 10 scoops Ingredients 180 g Greek Yoghurt 300 g Frozen Rasberries 1 tbsp Honey Instructions Let the frozen fruit sit for 5 to 10 minutes out. Add the yoghurt, frozen berries and honey in a high-powered blender and blitz for about 30 seconds, until blended and creamy. Careful not to overmix and melt the mixture. You can scoop out immediately to eat as soft serve or place in freezer to firm up before eating.