Fresh red pepper 1, 2 lemons (orange peel grated, orange pulp juice), 2 limes (orange peel grated, orange pulp juice), 225 grams of fine sugar, 750 milliliters of water, lemon or lime zest (for decoration). 6 servings.

1. Wash the red chili peppers, cut them in pairs, remove the seeds, and remove the tendons, and then cut the peppers into thin julienne strips.

2. Put the chili peppers, lemon and lime peels, sugar and water into a thick-bottomed pot and heat over moderate heat, stirring slowly to dissolve the sugar. Allow the water to boil and cook slowly for 2 minutes without stirring and cool in the refrigerator.

3. To the chili syrup, add the lemon and lime juice and cool.

4. Pour the mixture into an ice cream maker and blend until it sets, then freeze in a plastic bucket or similar freezer-proof container. If making by hand, place the mixture in a freezer-proof container, freeze for 3-4 hours, churn twice, and set aside in the freezer again.

5. To serve, place the shaved ice in a glass and garnish with a curled orange peel.

II. Ginger Kiwi Shaved Ice

50g of fresh ginger root, 15g of fine white sugar, 300g of water, 5 kiwis, fresh mint leaves or kiwi cut into pieces (for garnish). 6 servings.

Making:

1, peel and grate the ginger, put the sugar and water in a pot and heat over moderate heat to dissolve the sugar completely, add the ginger, cook for 1 minute, drain in a bowl, remove the ginger and refrigerate.

2. Peel the kiwis, put them in a fruit and vegetable maker and blend well, add the juice to the syrup and mix.

3. Pour the mixture into an ice cream maker and blend until thickened. Serve in a plastic bucket or similar freezer-resistant container and freeze. If making by hand, place the mixture in a freezer-proof container and freeze for 3-4 hours, churning twice and putting it back in the freezer.

4. To serve, serve in glasses and garnish with mint leaves or kiwi chunks.

III. Blackcurrant Shaved Ice

500g blackcurrants, 350ml water, 150g fine sugar, 1 egg white, blackcurrant berries (for garnish).6 servings

Making:

1. Place blackcurrants in a saucepan and add 150ml water. Cover and cook slowly for 5 minutes or until the fruit is tender. Cool and juice in a fruit and vegetable or juicer.

2. Place a large strainer over a bowl, pour the juice into the strainer and squeeze with the back of a spoon. Pour the remaining water into a clean pot.

3. Add the sugar and heat over moderate heat, stirring to dissolve the sugar completely, bring to the boil and pour into a bowl. Cool and chill in the refrigerator. Mix the cassis juice with the syrup.

4. Place the mixture in an ice cream maker and stir to thicken. If making smoothies by hand, place the mixture in a plastic bucket or similar freezer-resistant container and freeze for 4 hours to make a slushy consistency.

5. Gently whisk the egg whites with a fork to make them frothy. If using an ice cream maker, simply add the egg whites to the mixture and whisk to thicken. If the mixture is frozen in a plastic tub, put it in a juicer or fruit and vegetable maker and stir to soften it, then add the egg whites and stir, then put it back in the plastic tub. Freeze for 4 hours or until it is frozen solid.

6. Roll the smoothie into a ball or peel it into long shavings, put it into a tall glass and garnish with blackcurrant berries.

Oh, these materials may be a little difficult, and then give the owner of some DIY convenient ah:

I. Honey syrup shaved ice

Rose mixed with 250 grams of granulated sugar, 25 grams of fine white sugar, 750 milliliters of water? Lemon juice 30 ml, white chocolate 50 g, honey almonds (cut for decoration). 8 servings.

Making:

1, use a knife to mix the sand fudge cut into small pieces, take half of them into a pot with granulated sugar, pour half of the water, and heat over moderate heat until the fudge is completely dissolved.

2. When cooled, add the lemon juice and remaining water, and the other half of the fudge, and chill in the refrigerator.

3. Pour the mixture into an ice cream maker, stir to make sure it holds its shape, and pour into a freezer-proof container to freeze. If making by hand, pour the mixture into a plastic bucket or similar freezer-proof container and freeze for 3-4 hours, churn twice, and set aside in the freezer.

4. Meanwhile, moisten 8 small freezer-resistant glass or plastic cups and line with clear film. Spoon shaved ice into the cups, gently tap the surface to seal, seal with clear film, and freeze for 3 hours or more or overnight.

5. Before serving, remove the icing from the freezer and let stand at room temperature for 5 minutes. Meanwhile, melt the white chocolate chunks in a heatproof bowl suspended over a pan of simmering water.

6. When finished, pour the icing from the glass or teacup into a serving dish and remove the clear film. Put the melted chocolate into a piping bag, snip off the tip, and pip your own design into the shaved ice and dinner plate. Finish with a few honey-coin almonds.

II. Plum Ice

500g of ripe plums, 450ml of water, 150g of granulated sugar. 6 servings.

Making:

1. Put the plums in a pot and add 150 ml of water. Cover and cook slowly for 10 minutes or until the plums are soft.

2. Pour the remaining water into another heavy-bottomed saucepan. Add the sugar and heat over a moderate heat, stirring occasionally, to dissolve all the sugar. Allow to boil for a few minutes, then pour the syrup into a bowl and set aside to cool completely, then cover and refrigerate.

3. Using a wooden spoon, crush the cooked plums in a saucepan and remove the core. Strain the fruit and juice into a large bowl and strain by squeezing with the back of a spoon to remove the skins and cores from the strainer.

4. Combine the juice with the syrup and pour into an ice cream maker and blend until you can scoop with a spoon. If making shaved ice by hand, pour the plum juice into a shallow plastic bucket or similar freezer-resistant container, add the syrup and freeze for 6 hours. Stir once or twice to form ice crystals.

5. Serve in tall glasses or dinner plates.

Three. Blackberry sorbet

175g fine white sugar, 150ml water, 500g blackberries, and some for serving, 500ml fat-free refreshing cheese and cream cheese. 6 servings.

Make:

1. Pour the sugar and water into a thick-bottomed saucepan, heat over a moderate heat, stirring to dissolve the sugar, bring to the boil and pour into a jug to cool.

2, put 350g of blackberries into a fruit and vegetable machine or juicer to juice, then squeeze and strain into a large bowl and remove the seeds. Stir the syrup into the blackberry juice and allow to cool.

3. Add the refreshing cheese or cream cheese and stir to combine.

4: Pour the mixture into an ice cream maker and blend until thick, but not too soft, and serve in a freezer-resistant container. If making the sorbet by hand, pour the mixture into a plastic bucket or similar freezerproof container and freeze for 4 hours, churning once with a fork, electric blender or fruit and vegetable maker to make ice crystals, then churning again afterward.

5. Crush the remaining blackberries with your fingers and add them to the partially frozen sherbet, stirring lightly, then freeze for 2-3 hours to firm up.

6. Serve the sherbet on a platter with the additional blackberries.

Four. Chocolate Coffee Iced Dew

600 ml low-fat fresh milk, cocoa powder (400 g original), 115 g fine white sugar, 5 ml instant coffee (1 teaspoon) purple raisins (for garnish). 4-6 servings.

Making:

1. Heat the fresh milk in a saucepan, without boiling, while putting the cocoa powder in a bowl. Pour a little of the hot milk into the cocoa powder and mix, stirring with a wooden spoon until it becomes a paste. Pour the remaining hot milk into the cocoa paste, stirring constantly, then pour the chocolate milk back into the pot and bring to the boil, stirring constantly.

2. Stop the heat, stir in the sugar and instant coffee until dissolved, pour into a jug to cool, then refrigerate.

3. Pour the chilled mixture into an ice cream maker and stir until thick. If making ice lollies by hand, pour the mixture into a plastic bucket or similar freezer-resistant container and freeze for 6 small so that it freezes solid, stirring once or twice with a fork. Pour into a fruit and vegetable dispenser or electric blender to blend into ice crystals, if desired. Soften the ice lollies slightly before serving.

4. Serve on a platter and sprinkle a few raisins on top.

V. Frozen Petit Clementines

16 Daikkemen's Petit Clementines, 175g fine sugar, 105ml water, 2 lemons (for juice), a little fresh orange juice, fresh mint or lemon balm herb (for garnish). 12 servings.

Making:

1. Cut off the tops of the small mandarin oranges to create a fruity lid and set aside in a baking dish.

2. Loosen the orange flesh with a sharp knife, then carefully scoop it out into a bowl, leaving the peel intact, scrape as much of the lining from the peel as possible, rinse and drain, then cover with the peel cover and freeze.

3. Put the sugar and water in a thick-bottomed saucepan and heat over moderate heat to dissolve the sugar. Leave the saucepan open for 3 minutes (no need to stir), close the heat, then cool the syrup and add the lemon juice.

4. Grate the rinds of the remaining 4 small mandarins and juice the pulp, and add the pulp and rinds to the syrup.

5. Blend the pulp of the previously scooped out citrus in a fruit and vegetable maker or juicer, then squeeze and strain into a bowl, squeezing out as much juice as possible. Then add the juice to the syrup, about 900 ml of liquid for the right amount. If necessary, add fresh orange juice to supplement.

6. Churn the mixture in an ice cream maker so that it can be molded. If making by hand, freeze the mixture in a plastic bucket or similar freezer-resistant container for 3-4 hours, churning twice to thicken the sorbet. Place the smoothie in an empty orange peel, mound the center into a small hill, cover, and place back in the freezer to freeze several small amounts.

7. Before serving, place the small mandarin oranges in the freezer for 30 minutes to soften. Place on individual dinner plates and garnish with mint or lemon balm herb.

VI. Summer Fruit Lemon Cup

Lemon smoothie 500 ml, 225 g small strawberries, 150 g blackberries, 75 g red berries or blackcurrants, 15 ml fine white sugar, 45 ml orange-flavored white wine. 6 servings.

Making:

1. Place six 150 ml metal molds in the freezer for 15 minutes. Meanwhile remove the smoothies from the freezer and soften them slightly.

2. Using a teaspoon, place the smoothie into the molds and spread into a 1 cm thick coating on the bottom and all around. Leave a deep cavity in the center. Take care to line the outside of the molds with a dish towel to avoid direct contact with the molds with your hands. Then return the mold to the freezer.

3. Cut the small strawberries in half and place them in a bowl with the blackberries and red berries or cassis. Add the sugar and wine and stir gently, cover, and place in the refrigerator for 2 hours or more.

4: Once the ice water is completely frozen solid in the molds, loosen the edges with a knife, then dip the bowl in hot water for 2 seconds. Pour the smoothie cups onto a plate and use a fork to turn and loosen the cups as needed. If you can't remove it, dip it in hot water again.

5. Arrange the ice cups upside down and set them back in the freezer for later.

6: To serve, place the ice cups on a dinner plate and add the fruit and juice.

Seven Cocktail Ice Melon Smoothie

50g fine white sugar, 30ml clear honey, 15ml lemon juice, 60ml water, 1 cantaloupe (about 1kg), crushed ice, cucumber slices (for garnish), and cocktail (for accompaniment). 6 servings.

Making:

1. Put the sugar, clear honey, lemon juice and water into a saucepan. Heat over moderate heat and stir gently to dissolve the sugar, bring to the boil and cool.

2. Cut the melon in half and carefully scoop the flesh into a fruit and vegetable dispenser, leaving the rind intact and set aside.

3. Stir melon flesh well, pour into a bowl, add cooled syrup and stir to cool. Invert the rind onto a paper towel to drain. Place melon rind in freezer and remove when making smoothies.

4. Place melon mixture in ice cream maker and blend until ready to mold. If making smoothies by hand, pour the mixture into a plastic bucket or similar freezer-resistant container and freeze for 3-4 hours, churning 2 times with a fork, blender or fruit and vegetable maker to form ice crystals.

5. Pour the smoothie into the melon rind and smooth the surface with a knife. Using a dessert spoon, scoop out a cavity in each filled melon, cover and freeze overnight until frozen solid.

6. To serve, cut each melon into thirds with a table knife and place in a shallow dish with crushed ice or on individual dinner plates, garnish with cucumber slices, and top lightly with cocktail.

VIII. Red Fruit Smoothie

150 g of fine white sugar, 200 ml of water, 500 g of mixed ripe berries (with skins), 1/2 lemon (for juicing), 1 egg white, small strawberries and strawberry blossoms and leaves (for garnish). 6 servings.

Making:

1. Put the sugar and water in a saucepan. Heat over moderate heat, stirring gently to dissolve the sugar, bring to the boil, then pour into a bowl, cool, and chill in the fridge.

2. Juice the fruit in a fruit and vegetable machine or juicer, then squeeze and strain into a bowl, add the syrup and lemon juice and stir.

3. Pour the berry mixture into an ice cream maker and blend until thick. If making smoothies by hand, freeze the mixture in a plastic bucket or similar freezerproof container for 4 hours or until frozen to a slushy consistency.

4. Gently whisk the egg whites with a fork to make them frothy. If using an ice cream maker, simply add the egg whites to the mixture and whisk until thick. If the mixture is frozen in a plastic tub, place it in a juicer or fruit and vegetable maker and stir to soften, then add the egg whites and stir, then place it back in the plastic tub. Freeze for 4 hours or until it is frozen solid.

5. Serve the smoothie on a platter or in a bowl and garnish with a few whole and opposite-cut fresh strawberries, as well as flower leaves.

9. Cranberry Vanilla Smoothie

150g fine white sugar, 300ml water, 6 portions of fresh lavender, and a little more for decoration, 500g strawberries with hulls, 1 egg white (6 servings).

Making:

1. Heat the sugar and water in a saucepan to dissolve the sugar completely, then bring to a boil over low heat.

2. Stop the heating, add the lavender-tawny flowers and steep for 1 hour, if time permits, cool the syrup before use.

3. Juice the strawberries in a fruit and vegetable maker or juicer, then strain through a large strainer into a bowl.

4. Pour the strawberry juice into an ice cream maker, add the lavender syrup, and blend until thick. If making the smoothie by hand, place the syrup and juice in a plastic bucket or similar freezer-resistant container and freeze for 4 hours or until pureed.

5. Gently whisk the egg whites with a fork to make them frothy. If using an ice cream maker, simply add the egg whites to the mixture and whisk until thick. If the mixture is frozen in a plastic tub, place it in a juicer or fruit and vegetable maker and stir to soften, then add the egg whites and stir and place back in the plastic tub. Freeze for 4 hours or allow to freeze solid mainly.

6. Mound the smoothie with a spoon in a tall glass and garnish with a few lavender sprigs.

X. Lemon Smoothie

(6 servings) 200g fine white sugar, 300ml water, 4 lemons, 1 egg white, honey money lemon zest (for garnish).

Making:

1. Heat the sugar and water in a saucepan, stirring gently to dissolve the sugar completely, and stop heating after it boils. Take 2 lemons, wash them and peel out the thin rinds with a vegetable peeler so that they fall directly into the syrup pot, boil for another 2 minutes without stirring, then stop heating, cool and refrigerate in the freezer.

2. Juice the remaining lemon pulp and pour it into the syrup. Strain the mixture into an ice cream maker and blend until thick. If making the sorbet by hand, place it in a plastic bucket or similar freezer-resistant container for 4 hours, until it is slushy.

3. Gently whisk the egg whites with a fork until frothy. If using an ice cream maker, add the egg whites and whisk continuously until you can scoop with a spoon. If the mixture is frozen in a plastic tub, blend it in a fruit and vegetable maker to soften it, then stir in the egg whites, pour the smoothie into the tub and freeze for 4 hours or until frozen solid.

4. Just before serving, scoop the smoothie into bowls or glasses and garnish with prepared honey money lemon zest.

Tips

Wash the lemons and cut 1/3 off the top to save for the lid. Scoop out the pulp from the remaining larger part to juice. Remove the inside of the lemon cleanly and use the lemon zest shell as a container. Spoon the smoothie into the lemon shell, add the lid and lemon or bay leaf. Serve one per person by placing the lemons on top of crushed ice.

XI. White Wine Pear Smoothie

675g ripe pears, 50g fine sugar, 250ml water, white wine, 30ml brandy, 1/2 lemon (for juice), 1 egg white, fresh mint leaves, sprinkled with fine sugar (for garnish) 6 servings.

Making:

1. Wash the pears, peel and core them, cut them into thin slices, put them in a saucepan, add the sugar and 60 ml of water, cover and cook them slowly for 10 minutes, until they are soft.

2. Pour the pears and water into a fruit and vegetable dispenser and mix well, then serve in a bowl and chill in the fridge after cooling completely. Add the wine, brandy, lemon juice and remaining water to the pear juice before serving.

3. Pour the mixture into an ice cream maker and blend to thicken. If making the sorbet by hand, freeze the mixture in a plastic bucket or similar freezer-resistant container for 4 hours, until it is slushy.

4. Gently whisk the egg whites with a fork to make them frothy. If using an ice cream maker, simply pour the egg whites into the whisked mixture and continue whisking until you can scoop with a spoon. If the mixture is frozen in a plastic tub, whisk it in a fruit and vegetable maker to soften it, then whisk in the egg whites and put it back in the plastic tub to freeze for 4 hours or until frozen solid.

5. Place the smoothies in glasses and pour a little white wine over each portion. Garnish with a frosted mint leaf.

The owner can try it himself at home !!!!

Notify everyone if it's good~~~