Ok, so I’ve been banging on about bone broth a lot lately (sorry). It’s just that I’ve been sitting on quite a few broth-based recipes from our What To Eat e-books and have been waiting for the warmer months to spring some of them on you (no pun intended)!
Did you catch last Summer’s hottest new trend? Bone broth popsicles. Yep – brothsicles! Aussies, it’s established terminology, so we’ll have to go along with the Americans on this one. ‘Broth block’ doesn’t have quite the same ring to it, anyway..
Recently, a New York City eatery made headlines with its fruit-flavoured brothsicles. According to the makers, they don’t taste meaty at all. (They claim that the bone broth flavour is ‘totally overwhelmed’ by the fruit and coconut milk they use). Lots of people love them, but clearly not everyone. A randomly selected child from the audience of one live television program described them as “something really disgusting”!
Now I can’t call myself a connoisseur of many things, but ice cream is definitely one of them. So, for the sake of other aficionados out there, I’ve invented a much better way to make them. Not only is it less icy, but because of the neutral-flavoured gelatin, the flavour of the broth is completely undetectable. Guaranteed. Kids (and adults alike) will love these icy treats as the weather warms up. And I repeat.. they don’t taste like broth.
Why add bone broth to sweet treats?
Well, the answer is simple really. Bone broth will give a protein boost to your treats – a macronutrient that is sadly lacking in many snack foods. It makes for a more balanced and satiating treat and helps dampen any potential spike in blood sugar.
You’ll also get the benefit of a whole range of minerals and other nutrients contained in the broth. This includes magnesium, phosphorus, potassium, glucosamine and collagen. And if you’re worried about whether the goodness is retained during the cooling process – don’t be. All of those nutrients will be just as potent and bioavailable to your body, whether they’re consumed hot, luke-warm, cooled or frozen.
Championing native Aussie superfoods
These delicious bone broth pops are my tangy Australian twist on the classic strawberries and cream combo. The addition of fingerlime gives it a little extra pizzazz. Unfamiliar with fingerlimes? Don’t worry, they’re relatively new to the mainstream market. The fruit itself is ancient, but is creating a buzz among chefs and foodies alike.
Fingerlimes are native to Australia and are highly sought after by top restaurants around the world. (See why, with these stunning pictures!) Sometimes called ‘lime caviar’, their tiny ball-like seeds explode like popping candy. You’ll see them used in desserts, as a seafood garnish, to make marmalade and in cocktails too. For more information on buying or growing fingerlimes, visit Daleys Nursery.
Using local & seasonal produce
Now, barring a few guilty pleasures (good quality maple syrup being one of them), we focus on eating local, seasonal foods. Why? It’s better all round. For our bodies, the planet and the food system. Not to mention, our tastebuds! If you’re eating this way too (and you should), this combination of strawberries and fingerlime will only work in certain areas.
If you’re unsure whether fingerlime season (April-June) overlaps with strawberries in your area, you can check here. No luck? Do as I did and buy berries over the Summer while they’re cheap and delicious and keep them in the freezer. Or failing that, get creative and substitute the same volume of just about any other fruit. And perhaps the most likely scenario is that you can’t even wait til April. If not, feel free to get cracking without the fingerlime!
For this recipe, you’ll need to use my neutral-flavoured gelatin to enjoy the benefits of bone broth without the meaty taste.
With the addition of bone broth, this is a nutrient dense take on the classic summer treat! Use my neutral-flavoured gelatin for best results.
- 30g neutral-flavoured jelly
- 10 medium strawberries (170g)
- 2 tbsp maple syrup
- ½ tsp vanilla paste
- 1 tbsp fingerlime
- 30g neutral-flavoured jelly
- ¾ cup Greek yoghurt (180g)
- 1/8 cup raw honey (local if possible)
- ½ tsp vanilla paste
- For the strawberry sorbet: gently melt the neutral-tasting jelly in a saucepan over low heat, then process it along with all remaining sorbet ingredients in a blender (to your desired consistency).
- Pour the sorbet into ice-block moulds, filling to roughly half-way, then transferring to the freezer.
- Once the sorbet layer is firm (it needn't be fully frozen), start on the yoghurt layer.
- Melt the remaining 30g of jelly over very low heat, just until it melts, then blend with all the frozen yoghurt ingredients until smooth.
- Pour the yoghurt mixture into the moulds and allow to fully freeze, before serving.
As this recipe is designed to wow the mainstream palate. If you're a low-sugar person, you could easily halve the sweetener.
For dairy-free folk: feel free to substitute the yoghurt with the same volume of coconut cream. (The homemade variety will taste MUCH better and is very easy to make!)
Vanilla paste: YES, it calls for a lot. Strawberries and vanilla pair so well together! It can be halved if need be or substituted with the seeds of 1/2-1 vanilla bean per section. (1/4 tsp vanilla powder would also work in the strawberry sorbet, but more than that will affect the pretty colour - a trade off!)
Recipe uses Australian tablespoons (20ml instead of 15ml).
So what do you think? They look pretty delicious don’t they? The good news is that they taste even better than they look! I’ve got recipes for chocolate & lemon myrtle, plus a mango, macadamia & wattleseed version in our What To Eat e-cookbook. Plus plenty more creative ways to use gut-healing bone broth!