PINK ICE-CREAM from Little Dish

The Great British Summer is upon us. It is time for picnics and parties in the park with tasty treats for kids and adults alike. This pink ice-cream is bound to impress any tiny tot - even the most stubborn, fussiest eater.

Making ice cream may sound like time-consuming labour, but this version is easy to make (says Hillary Graves, author of the Little Dish Favourites Cookbook and co-founder of Little Dish). It’s a huge hit with children, and can also be served at an adult dinner party with great success.

Using fresh ingredients, the Little Dish recipes are designed to appeal to even the most reluctant eaters and each one is taste tested by kids. The book covers first purées for baby and then moves on to a wide range of healthy, simple recipes for the whole family. The last chapter covers off delicious but not overly sweet treats.

Pick up your copy from Waterstone or WH Smith or go online to Tesco.com or Amazon
£14.99

PINK ICE-CREAM

Makes plenty for 8 children

Frozen raspberries - 450g

2 egg whites

Granulated sugar - 225g

Lemon juice - 20ml (2 dessertspoons)

Whipped double cream - 240ml

Mix all the ingredients, apart from the cream, in a food mixer. The mixture will treble in volume and look quite pink.

Make sure you use raspberries straight from the freezer.

Stir in the whipped cream with a metal spoon and freeze

overnight. That’s it – icecream!

Top Tip:

Serve the ice cream on its own or topped with fresh fruit.