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This is a lovely summertime treat and can be served as a pallet

cleanser, part of a dessert or simply on its own with a straw and spoon.


To make 1 litre you will need:


400g Ripe Peaches

380g Dry Sparkling Wine

140g Sugar

80g Water

Lemon Juice


Firstly, remove the skins and stones from the peaches and set aside one of the peach skins. In a large bowl or beaker use a hand blender to puree the peaches with the sugar, wine and water and once the mixture is smooth and the sugar has dissolved add lemon juice to taste. Now add back some of the peach skin bit by bit whilst blending as this gives a beautiful ‘flecky’ appearence to the granita. Allow to stand for a few minutes before placing into your ice cream maker. Churn until the texture is like that of soft snow - NB! The granita must be served immediately - if is kept in a freezer it will set too hard!

Peach Bellini Granita

This recipe works with any kind of nut and is very versatile in the fact that the caramelised nuts can be used as a filling, decoration or even powdered in a food processor.


To make one baking tray of nuts you will need:


300g Macadamia Nuts (or any other nut)

100g Caster Sugar

50g Butter (optional)


Place the sugar in a frying pan with a little bit of water, or with the butter if you want your caramel to taste more like toffee. Heat on medium until the sugar caramelises (you can vary the intensity of flavour by choosing when to stop your caramel cooking – be sure not to overcook though as if it is too dark then it will taste bitter!)

Toss the nuts into the frying pan and make sure all are completely coated with the caramel. Now pour them out onto a baking tray lined with greaseproof paper and cook in the oven for 10 or 15 minutes on 150 degrees. Allow to cool and then try not to eat them!

Caramelised Macadamia Nuts

This is a bit of fun, very tasty and great for a party.

Put a few scoops of Boho Gelato rhubarb sorbet into a food processor with some gin (I like to use Sussex produced Blackdown Spirits gin) – you can also add a little sparkling wine if you feel like it.

Blitz for just a few seconds to keep the mixture thick and then pour into martini glasses three quarters full.


Using the back of a spoon gently pour over a top layer of Avocaat, garnish with rhubarb shaving and serve!

Rhubarb & Custard Boho

Frozen Cocktail

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