Ingredients

• 500ml good-quality vanilla ice cream
• 1/3 cup chopped stem ginger in syrup (see note), drained
• 1 jasmine tea bag
• 1 tbs each honey and lemon juice
• 1/2 cup (110g) caster sugar
• 1/4 cup (60ml) Grand Marnier
• 1/2 pineapple, peeled, cored, chopped
• 250g strawberries, hulled, quartered
• 125g punnet blueberries
• 1 mango, sliced

• Coconut cakes

  (makes 20)
• 1/2 cup (75g) plain flour
• 1 1/3 cups (200g) icing sugar, plus extra to dust
• 1 cup (70g) shredded coconut
• 5 eggwhites, lightly beaten
• 160g unsalted butter, melted, cooled
• 1 tsp vanilla extract

Description

Summer Fruits In Jasmine Tea Syrup With Coconut Cakes And Ginger Ice Cream Recipe - Soften Ice Cream In The Fridge, Then Place In A Large Bowl. Fold In The Chopped Stem Ginger Until Well Combined, Then Return To The Freezer For 2-3 Hours Until Firm. Mean

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