Page 60 - Fresh Magazine - Summer 2017
P. 60
fo & travl
fo & travl
Macerated strawberries
with Oh! Naturelle
Raspberry Rose Sorbet
& Hassetts Chocolate
Jellystar Biscuits
SERVES 4
250g strawberries, 8 scoops of Oh!
hulled and sliced, Naturelle Raspberry
plus extra to Rose Sorbet
decorate 4 Hassetts Chocolate
2 tablespoons caster Jellystar Biscuits
sugar
2 tablespoons lemon
juice
Put the strawberries in a bowl and sprinkle over the
sugar and lemon juice. Chill in the fridge for at least
30 minutes.
When ready, put two scoops of sorbet into each
dessert bowl. Arrange the macerated strawberries
around and drizzle the juices over. Serve with a
biscuit on the side.
Kayaking in West Cork
THE FOOD ACADEMY PROGRAMME Hassetts
was founded in 2014 and now has 320 Chocolate
producers participating and helping to
Jellystar
Biscuits
support 1,500 jobs in Ireland. A national favourite that was unwisely tional favourite that was unwisely
A na
See www.supervalu.ie for more. removed from a famous Christmas biscuit emoved from a famous Christmas biscuit
r
c
collection in 2014, Hassetts artisan bakery ollection in 2014, Hassetts artisan bakery
in Carrigaline soon lled the void and their arrigaline soon lled the void and their
in C
handmade Choc
handmade Chocolate Jellystar saved the day olate Jellystar saved the day Adventure
ing, marine safaris and moonlight trips are
f
for fans of this legendary treat. Must-see or fans of this legendary treat. Try Atlantic Sea Kayaking. Coastal kayak-
among the outings o ered from Reen Pier
local attraction: Charles Fort, Kinsale
Oh! Naturelle Raspberry near Union Hall.
Rose Sorbet
Counting a Great Taste Awards three-
star gold among its many accolades
(no mean feat), Oh! Naturelle For more
Raspberry Rose Sorbet is a independently assessed
healthy, delicious, free-from places to eat, drink and
dessert. Even the sweetening stay, visit Georgina
is natural, coming only from Campbell’s Ireland Guide.
organic agave syrup.
Sailing in Kinsale www.ireland-guide.com
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