The third strawberry recipe is one for the adults, though a version could be made for the younger ones by omitting the rum. I looked at several recipes before just having a go to see what would work. To get the sugar to dissolve, I used icing sugar. To ensure it is gluten-free, make sure to check that if you are using an icing mixture, that the starch is corn cornstarch and not wheat cornstarch.
100 g ice cubes
1 punnet (250 g) strawberries (cut up)
100 g rum
20 g lime juice
36 g icing sugar/mixture (adjust to your own taste)
- Add to a blender or thermocooker and blend until mixed. For the Bellini I think I did speed 10 for 10 seconds. Repeat if needed.
For an alcohol-free version you could use rum essence, or just omit and use some soda water or lemonade (but omit the added sugar). As always, please drink responsibly.
I’ve been away on holidays for a little while but now we’re back to normal at home I figured it was time for some Christmas cooking. This recipe is based on one my friend’s mother gave me some years ago and has been modified to make it gluten-free. I noticed recently that someone published a recipe that is basically the same as this one, with the exception that there’s no mixed fruit in it. If you don’t like the dried fruit, just leave it out. This is a double recipe so if you don’t want as many, just halve the amounts.
500 g gluten-free biscuits, crushed in a food processor (I used the Leda gluten-free arrowroot biscuits – 2.5 packets)
210 g coconut
300 g mixed fruit
48 g cocoa
2 tins (each tin is 395 g) sweetened condensed milk
80 ml rum
extra coconut for rolling
1. In a large mixing bowl combine the biscuit crumbs, coconut, mixed fruit and cocoa and mix well.
2. Make a well in the centre of the mix and add the condensed milk and rum. Mix thoroughly.
3. Refrigerate for about 30 minutes to firm the mixture.
4. Take small spoonfuls and roll into a ball then roll in extra coconut. Keep refrigerated.