1. Place the frozen raspberries into a blender with the juice of 3 – 4 Sweet C mandarins and 1 tablespoon honey and blitz until smooth. The mixture should be slushy but not too watery. This will allow you to layer immediately instead of waiting for each layer to freeze.
2. Spoon the raspberry mixture into a popsicle mold and place in the freezer while you do the next fruit layer.
3. Next place the frozen mango into a blender with the juice of 3 – 4 Sweet C mandarins and 1 tablespoon honey and blitz until smooth. Spoon over the raspberry layer and place in the freezer while you do the next fruit layer.
4. Continue with the remaining kiwi and mint layer and lastly the blackberry layer.
5. Add popsicle sticks into the mold and freeze overnight.
1. Place the water, sugar and zest in a small pot and simmer until the sugar has dissolved.
2. Remove from the heat and add the mandarin juice and stir well.
3. Pour into a dish suitable for the freezer and place in the freezer overnight.
4. Once frozen, scoop and serve with chopped mandarin pieces and enjoy.
1. Place the frozen bananas, almond butter, honey, turmeric, coconut cream and Sweet C mandarin juice in a blender. Blitz until smooth.
2. Serve immediately in a glass and top with a mandarin slice.
1. Pour boiling water over the dates and allow to soak for 10 minutes until they have plumped. Drain the water and place the dates in a food processor together with the ground almonds, coconut, zest of two Sweet C mandarins and the juice of one and coconut oil.
2. Blitz until it all starts to come together.
3. Scoop spoonful’s out and roll between your palms to form a ball. Repeat until you
have roughly 12 balls.
4. Combine the desiccated coconut and the remaining zest in a bowl and roll the date balls coating them completely.
5. Place in the refrigerator for 30mins to firm up slightly and enjoy.
1. Place the oil in a deep-sided pot and heat to 180°c.
2. Combine the cornflour, flour, garlic salt and pepper and mix well. Add the chicken pieces and coat generously in the flour mixture.
3. Fry the chicken in batches until golden (roughly 4-5mins). Remove and place on absorbent kitchen paper. Repeat until all the chicken is cooked and then set aside.
4. Place all the sauce ingredients in a small pot and cook until thickened. This should take 3-5mins. Add the chicken pieces to the thickened sauce and mix well to coat all the pieces and warm the chicken again.
5. Serve on rice and top with sesame seeds, sliced spring onions and Sweet C mandarin segments.
1. Preheat the oven to 160°c.
2. Place the clean unpeeled mandarins into a small saucepan and cover with water.Place on a high heat and bring to a boil. Reduce the heat to a simmer and weigh down with a small plate to keep the fruit submerged. Cook for 20 minutes or until tender.
3. Remove from the water and cool slightly. Remove the calyx from the mandarin and place the fruit in a food processor and process to a puree. Set aside.
4. Place the butter and sugar in a bowl of a standing electric mixer and beat for 8-10 minutes or until pale. Add the eggs one at a time beating well after each addition. Add the vanilla, ground almonds, flour, baking powder and processed Sweet C mandarins and mix until just combined.
5. Spoon into the base of a lightly greased cake tin lined with non-stick baking paper and smooth the top with a palette knife. Bake for 45 – 50 minutes. To test if it’s ready place a toothpick in the centre of the cake and it should come out clean.
6. Cool completely before placing the cake in the fridge for 1hr to chill it slightly before adding the ganache topping.
7. To make the ganache, heat the cream in the microwave and pour over the chopped chocolate and stir until melted (you can place it in the microwave to melt further for brief spirts if there are still bits of unmelted chocolate).
8. Pour the ganache over the cooled cake. Allow it to set slightly and then remove the cake from the tin and baking paper. Slice into squares and enjoy.
Combine the mandarin, half-and-half or yogurt, orange juice concentrate, vanilla, and ice cubes. Process until smooth.
In a large mixing bowl, mix the cous cous, Sweet C segments, pomegranate pips, mint, parsley, red onion and feta. In a separate bowl whisk together the olive oil, Sweet C juice and lemon juice. Season the dressing with salt, pepper and honey. Dress the salad with the dressing and allow the salad to stand for 15-30 minutes for the flavours to infuse.
Fresh cordial should be refrigerated and consumed within 2 weeks
Bring water to boil and set stove to medium heat setting. Add sugar and lemon juice, allow to mix and bring to boil, then reduce and simmer for 10-15 min. Add fresh Sweet C juice and rapidly simmer for 2 min. Decant while hot; pour hot into sterilized bottles and cap.
Enjoy in a big glass of ice, diluted 1:3 or to taste, or 1:5 with sparkling water and garnished with a fresh Sweet C slice.
• 125 ml/ ½ cup granulated sugar
• 250 ml/ 1 cup water
• 8 Sweet C fruit, juiced and 4 zested
• 2 lemons, juiced
Place water, sugar and Sweet C zest in a saucepan and gently heat until sugar is dissolved. Add the Sweet C and lemon juice and mix through, place in a freezer-safe dish.
Freeze the granita for 4-6 hours, whisking the mixture every 30-45 min to remove most of the icicles. Enjoy in beautiful glasses with friends and family.
Place the yogurt in a bowl and add granola, Sweet C segments and any toppings you prefer.