From scraps to frappes

Watermelon

Just like smoothies, homemade frappes are another great opportunity to use up fruit, juice and herbs – saving them from going to waste.

Frappes are the perfect drink to enjoy on a hot Queensland summer’s day.

Each of these three recipes require ice cubes so consider incorporating some ideas we shared with you in our humble ice cube tray blog post. 

Watermelon and wilted mint scrap-frappe

Herbs like mint often wilt in the fridge because we have to buy a bunch when we only need a few leaves.

You can avoid this problem by growing your own herbs at home but if you do have wilting mint in the fridge, this scrap frappe will ensure this refreshing herb won’t go to waste.

Serves: 3 servings

Preparation time: 5 minutes

Ingredients:

  • 5 ice cubes
  • 3 cups of frozen cubed watermelon
  • 4 mint leaves
  • 2 cups of frozen strawberries
  • 1 cup of coconut water

Instructions:

  1. If using wilted mint leaves, ensure they are washed thoroughly then add to your blender with the coconut water until the mint leaves are well chopped.
  2. Add frozen watermelon and strawberries and pulse blend until ideal consistency.
  3. Pour into glasses and enjoy immediately.

Tip:

Use cold water as a way to ‘shock herbs back to life’ by submerging them in icy water and let them float to the top. You can use this trick if you need to revive your wilted mint for other recipes. Learn about the technique here.

Lemon and bruised berry scrap-frappe

Strawberries are delicious but are prone to bruising and can appear unappealing to eat. One solution to use up berries on their way out is to turn them into a deliciously icy summer slushy.

Serves: 2 servings

Preparation time: 10 mins

Ingredients:

  • 1 handful of frozen or fresh strawberries
  • Juice of 1/2 of a lemon
  • 1-2 handfuls of ice (about 3/4 cup)
  • 3/4 cup of water
  • Sweetener of your choice (e.g. stevia, sugar, etc.)

Instructions:

  1. Add your frozen strawberries into the blender. Don’t be afraid to leave the stems on (there is no noticeable taste and it is an opportunity to avoid the waste).
  2. Combine remaining ingredients into blender and pulse blend until ice is crushed.
  3. Pulse blend on high until your scrap-frappe is free of ice chunks and is a slushy consistency.
  4. Add desired level of sweetness.
  5. Pour into glasses and enjoy immediately.

Tip:

To keep strawberries from spoiling early, store them in your crisper in a sealed plastic container. The ideal humidity level for storing berries is 90 to 95 percent.

Pineapple and pear scrap-frappe

Turn the fate of your forgotten pear around by chopping it up and pairing it with these other delicious ingredients.

Serves: 2 servings

Preparation time: 10 mins

Ingredients:

  • 1 cup of chopped peeled ripe pear
  • 1/4 cup unsweetened pineapple juice or 1 handful of pre-cut pineapple
  • 1/4 cup orange juice
  • 2 tbsp of honey
  • 1 handful of ice

Instructions:

  1. Add all ingredients in a blender and pulse blend until all ingredients are mixed in, ice is crushed and a slushy consistency achieved. Add more ice for extra texture.
  2. Pulse blend on high until your scrap-frappe is free of ice chunks and is a slushy consistency.
  3. Pour into glasses and enjoy immediately.

Tip:

Pears oxidise and turn brown quickly after they have been sliced, and as a result, end up going to waste.  One technique to avoid this browning from occurring is to pre-soak the fruit ahead of serving.  Soaking options include a mix of water and a citrus ingredient or salt or our favourite; soak pears in pineapple juice or a combination of pineapple and lemon juice. Use 1 tbsp lemon juice per cup of pineapple juice and soak for five minutes then rinse lightly. Remember, whatever option you choose will leave a slight taste to the pear. Look online for more pear preservation techniques to lock in their freshness.

Date posted: Monday, 12th February, 2018
Last updated:8 May 2019