I don’t care what the weatherman says…
… when the weatherman says it’s raining, you’ll never hear me complaining!
But you will hear the sound of my blender whizzing up these delicious summery strawberry rhubarb basil frappés.
I found this recipe in the Snog cookbook and thought it sounded like a perfect refreshing drink for the summer. Finally having all the ingredients in my possession I decided that I’d test it out today… and then the grey clouds rolled in and the rain poured down.
The weather didn’t put me off of course – thank goodness! The frappé was absolutely delicious – sweet and fresh with a really good consistency. Better yet, it’s completely guilt-free as the sweetness comes from agave nectar so there is no sugar.
Start by chopping and stewing your rhubarb:
Once the stewed rhubarb is cool, add it to the strawberries and all your other ingredients in the blender:
Whizz it up, and you’re done! Here’s the recipe in full:
Strawberry rhubarb basil frappé
(makes 4 small glasses, or 2 medium glasses)
2 oz rhubarb, chopped into inch-long pieces
10 oz fresh strawberries (hulled)
5 tbs agave nectar
2 tbs chopped fresh basil
10 oz crushed ice
1. Place the rhubarb in a small saucepan with 2 tbs agave nectar and a little water. Simmer over a medium heat until the water has evaporated and the rhubarb is mushy. Set aside to cool, then chill in the fridge.
2. Place the rhubarb, strawberries, remaining agave nectar, basil and ice together in a blender and whizz until well-blended.
3. Garnish with some fresh basil leaves or a small strawberries. Serve immediately and enjoy!