Victoria was predicted to have a cooler summer yet the Australian Open Tennis centre court hit 69’C last Thursday as Melbourne sweltered in the 40s. I guess it’s safe to say that a cooler summer meant we wouldn’t have a heatwave, only the odd few days when the thermometer would soar with warm temps in the 20’Cs in between. Even with air conditioning, summer eating demands cold smoothies, cool salads and chilled fruit desserts.

To keep hydrated, I stock a supply of iced water in the fridge, mango coconut popsicles in the freezer for unpredictable hot days and for weekends make frozen cheesecakes or granitas similar to this ruby raspberry granita.

The granita can be easily adapted to any seasonal fruit you prefer like soft juicy peaches or succulent mangos. I used thawed frozen raspberries. Fresh grated ginger adds a spicy note to the granita which is refreshing. If ginger doesn’t appeal, use mint instead.

Health benefits:

·       Raspberries provide potassium which is essential to the heart. The omega-3 fatty acids in raspberries can prevent heart disease. They contain manganese which is necessary for healthy bones and skin.

RUBY RASPBERRY & GINGER GRANITA

Makes 1 tray

PB, V, RSF

2 cups (250 g) frozen raspberries, thawed

2 cups (500 ml.) apple juice

¼ cup (62 ml.) maple syrup

1 tsp ginger grated on a microplane

Blitz all ingredients in a blender until very smooth. Pour into a tray and place in the freezer. As the liquid freezes, scrape with a fork to form crystals. You will need to do this several times, scraping from the outside of the tray inwards as it freezes, usually taking up to 4 hours. Scrap the granita with a fork before serving. Serve in glasses immediately. Garnish with a mint leaf.