Whilst summer hasn’t quite made it to the UK yet amidst the bizarre confusion of seasons and temperatures currently making up our climate, I’m still hopeful! In fact to show my intent, I decided to make my own home-made Frozen Yoghurt Ice Creams which on a hot sunny day will go down an absolute treat. ‘No hot days in sight’? ‘This is England Faya’? Don’t worry, as it turns out they’re equally yummy on cold rainy British summer’s days when maybe you’re just in need of something delicious nonetheless! (Better to make believe its summer than the alternative!) This recipe is so quick and easy, and best of all it doesn’t rely on any refined sugar to taste so great; rather, it’s berries and fruit that provide all the delicious sweetness here, as well as a multi vitamin hit! Click MORE below to see how you can whip up your own batch, as well as getting the outfit details from this Jaeger look!
These fro-yo lolly hybrids deliver more of creamy texture than their constituent ingredients might suggest – it’s quite a surprising treat! I’ve chosen a selection of flavours which I’ve layered up to conjure a colourful, light and delicate summery palette. A mixed berry sorbet and vanilla yoghurt with coconut flakes dipped in dark chocolate.
To make these lollies you can either choose whatever fruit you want, and cut it up the night before and place in the freezer to freeze it or you can use shop bought frozen berries and fruit, it works just as well. My preference would always be to create from scratch, so if you can spare the extra time, it makes for a far more fun and involving process – you’re in charge of every step from start to finish
How to make the sorbet part
- Take your frozen fruit and place into the blender with the yoghurt, lemon and agave nectar.
- Blend together until smooth, then scoop into the lolly tray and quickly replace into the freezer so that it doesn’t have time to melt!
How to make the fro-yo part
- Take your yoghurt, vanilla pod and agave nectar and blend together until smooth.
- Then place in the lolly tray until it fills roughly one third of each lolly section. Sprinkle some coconut flakes and quickly replace into the freezer, again so that it doesn’t have too much time to melt!
- Then add the frozen strawberries to the remainder of your mixture, blend and pour the last part into the lolly tray.
- Replace once more in the freezer, allow to set.
- Dip in molten 90% chocolate, then allow the lolly to frolic in the coconut flakes!
- Finally, consume on demand!
It’s 3 horizontally separated sections in total, meaning your fro-yo Sorbet Hybrid journey will be at least mildly compelling 😀 – Enjoy on hot summer days as a healthy alternative to ice cream!
In these images which we shot around the beautiful Little Venice, I’m wearing an entire outfit (accessories and all including that bag) from Jaeger, the innovative and quietly stylish British fashion brand with whom I collaborated for a little feature on their journal HERE! Being half-Swedish myself, I’m somewhat of a utilitarian – for me, fashion is very much about seeking sleek and functional comfort, in precisely the same way I’d approach dressing for the gym. If the materials aren’t sufficiently high quality and the fit isn’t sharp or form-flattering enough, I don’t feel comfortable in the clothes. With this Jaeger ensemble, I am a huge fan of the quality of materials, and totally love these summer-appropriate fabrics, which are effortlessly stylish, well fitted and with endearing attention to detail. Within the context of a subtle outfit, I think they’re pretty brave, with design-based innovative touches; the vivd blue marble patterning on the scarfs a beautiful offset, the alpaca panelling on the tote is a signature of theirs, wool instead of cotton for summer-wear was revolutionary when they introduced it. Oh, and a crisp white linen shirt is an absolute Scandi classic, you can’t go wrong with it
I WAS WEARING