Ice Kitchen

Nadia Roden began making gourmet artisan lollies in the summer of 2011 at the High Line Park in New York and was soon joined by her nephew Cesar to help her keep up with demand. When Cesar brought the business back to London, Ice Kitchen was born in Spring 2013.

The book explains the simple techniques required for successful ice lollies, as well as exciting ways to serve and present them for all sorts of occasions. The 50 recipes cover classic flavour combinations, such as Strawberries & Cream and Pineapple & Coconut, and more adventurous and exciting options like Cantaloupe & Basil, Vietnamese Coffee and Ruby Grapefruit & Campari. Child-friendly flavours include Chocolate and Vanilla Swirl, Minted Milk or Butterscotch.

Nadia and Cesar’s inventive ideas are sure to inspire, such as the Drenched Watermelon, designed to have fresh lime juice squeezed over it as you eat, or the Cereal Milk which is infused overnight. Nadia has also been inspired by her own childhood memories of flavours made by her mother Claudia (Cesar&pos;s grandmother), such as Pistachio & Rose or Egyptian Hibiscus & Peach; others were inspired by classics from around the world, like the Spanish Sherry & Raisin, or the Sicilian Cassata.

This is an irresistible little book, full of wonderful flavours and inspiring ways with ice!

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