55 g (2 oz) coconut butter
400 ml (14 fl oz) tin additive-free coconut cream
2 tablespoons rosewater, optional (recipe below or purchased)
pinch of Celtic sea salt
1 teaspoon alcohol-free vanilla extract
a handful of raspberries
a handful of pistachio kernels, roughly chopped
Line a baking tray or baking sheet with baking paper.
Melt the coconut butter in a bowl sitting over (but not touching) boiling water. Add the coconut cream, rosewater (if using), salt and vanilla, and stir to combine.
Pour onto the prepared tray and scatter over the raspberries and pistachios.
Freeze for at least 30 minutes or until solid. Remove from the freezer and break into shards or chop into squares. Store
in an airtight container in the freezer.
750 ml (26 Fl oz/3 cups) filtered water
3 large unsprayed roses, petals only, white bases removed
½ teaspoon lime juice
Prepare the rosewater the day before you want to serve the tea.
In a heavy-based saucepan, bring the water to the boil. Add the rose petals and lime juice, then turn off the heat, cover and allow to infuse overnight.
The next day, strain the rosewater into a large jug. Discard the petals.