P.S I love you

For those of you planning to cook up a storm for the one you love this Valentine’s Day, I have a suggestion for a quick after dinner delight that doesn’t take long to prepare.

I have written a blog before called five juicy facts about strawberries, one of the facts being that strawberries are believed to be an aphrodisiac.

With that in mind, I think it is essential to include the sensual strawberry in your Valentine’s Day meal this Friday.

Take two wide-rimmed champagne glasses and place in the freezer for 15 minutes to chill.

When they are ready, scoop a ball of the strawberry daiquiri sorbet into each of the glasses, pop a bottle of pink champagne and pour around the sorbet.

Garnish each glass with a few pink rose petals, or decorate with a strawberry dipped in dark chocolate.

This strawberry dessert will be a light and sweet way to finish off a romantic meal for two.

Happy V Day!

An ice cool way to serve sorbet

  1. Pour a little water into the bottom of a soup bowl, just enough to cover the bottom circle of the bowl, about 1 cm deep.
  2. Place this bowl with the water into a freezer, and leave for a few hours or overnight to freeze.
  3. When the water has frozen, place a slightly smaller bowl inside this bowl.  There should now be a little bit of space between the sides of both bowls.
  4. Place some freshly sliced strawberries in between the sides of big bowl and the slightly smaller bowl.
  5. When the strawberries are positioned in the sides as you want, pour water in between the sides and over the strawberries until the water has completely filled the gap.
  6. Carefully place both bowls into the freezer, and wait a few hours or overnight for the rest of the water in the sides to freeze.
  7. When the water has frozen, carefully take them out of the freezer, removing the inner bowl first, which should reveal a perfectly formed ice-bowl, as the frozen base would now have also frozen to the sides.
  8. Run hot water over the outside of the bottom of the soup bowl to allow the heat to loosen the ice slightly.  You should be able to now have the ice-bowl completely freed.  As the ice melts quickly, it is best to serve the ice-bowls on a larger outer plate.  A scoop of the strawberry daiquiri sorbet would look best with this particular bowl.   However if you wanted to serve the Mojito sorbet, slices of lime or mint would look nice as an alternative in the ice-bowl.

Lushice Launches, just in time for Christmas!

With the launch of the 500ml take-home tubs of Lushice into Partridges today, the Lushice office would like to make 3 delicious and very simple serving suggestions for your Lushice sorbet over this festive period.

1.  Take a scoop of your favourite sorbet, we suggest the Pina Colada or Mojito sorbet, and drop the scoop into a glass of champagne or prosecco to make your very own Christmas Fizz Float.

2.  Place a scoop of sorbet, we suggest the Margarita or Mojito sorbet, into a martini glass or decorative bowl, and serve as a palate cleanser in between lunch or dinner courses.

3.  Arrange winter berries, such as blackberries, cranberries and blackcurrants in a bowl, and add a scoop of sorbet, we suggest the Strawberry Daiquiri sorbet, and serve as a light and refreshing pudding at the end of a heavy meal.

Season’s Greeting!

Lushice x

Team GB Win Ice Sculpting Award 2013

As lovers of all things cold and icy in the Lushice office, we saw this online and had to post it!  January 2013 saw “The Wonders of The Universe” doubles competition won by Piers Griffin and Jonathan Lloyd with their sphere with exploding star ice creation.

The London Ice Sculpting Festival is on again in January 2014, and we’re hoping to see some more frozen creations.

This video was filmed and directed by Alex Blogg of the winning Team GB duo at work.  It is only two and a half minutes long and is just magical to watch… Enjoy



“I am lactose intolerant”… but what does that mean?

More and more you will hear people saying that they are “lactose intolerant,” but what exactly does lactose intolerant mean?

Lactose is a natural sugar that is found in milk.  So when people say they are “lactose intolerant,” it means that their body does not produce enough of the enzyme “lactase,” which helps them to digest this natural milk sugar.

Interestingly lactose intolerance is more common among Native Americans, Asians, Africans, and South Americans than in Europeans.

It is important to not confuse the word “intolerance” with “allergy,” as an allergy to something is a reaction that can leave you critically ill, even after just the tiniest amount has been digested.

Different animals have different levels of lactose in their milk, so people may choose to drink goat or sheep’s milk instead of cow’s milk, believing it to be a healthier option for them.

Of course some people choose to live a totally dairy-free lifestyle, and may only drink almond or soy milk instead of animal milk.

It is estimated that around 15% of the UK population are lactose intolerant, so it’s interesting to see what those 15% have as alternatives to dairy.  And good to know that Lushice sorbets are 100% dairy-free.  Now that is an interesting alternative!

Five juicy facts about strawberries

  1. Strawberry sex.   In France, strawberries were believed to be an aphrodisiac, and were served to newlyweds in the form of a creamy sweet soup.  Ancient Romans thought strawberries had medicinal powers and used to use strawberries to treat fainting, fever, kidney stones, bad breath and sore throats.
  2. Strawberries are part of the rose family, and they smell as sweet as they taste, especially when fresh and still on the bush.
  3. Strawberries contain high levels of nitrate, which helps increase blood and oxygen flow around the body.
  4. Research has suggested that people who load up on strawberries before exercising, have greater endurance and burn more calories.
  5. In Belgium there is a museum dedicated to strawberries.  The gift shop at “Le Musée de la Fraise,” sells everything from strawberry jam to strawberry beer.

Bloody Mary

Bloody Mary cocktail recipe

The perfect tipple for Halloween, this is a recipe that will make a Bloody Mary cocktail for 1;

  • 2 ice cubes in a glass
  • 2 shots of vodka
  • 1 large splash of lemon juice
  • 6 dashes of Worcestershire sauce
  • 3 dashes of Tabasco sauce
  • 1 teaspoon of horseradish
  • 150ml of tomato juice
  • 1 celery stick to garnish

And as always add a pinch of salt, or celery salt, and black pepper to enhance the flavour.

The Bloody Mary is the most popular choice of brunch or lunch cocktail.  It is a complex tomato based cocktail, as there are many components, and people often vary the ingredients according to personal taste.

As usual there are many claims as to the origin of the Bloody Mary drink, but because today is Halloween, we are going to run with one very spooky theory that dates all the way back to the time of Queen Mary I.  Cocktail historians have said that the drink was a tribute to her ruthless nature.  The tomato juice represented the blood bath that she caused, and the vodka, also known in the 16th century as “fire water,” was symbolic of the brutal means she used to execute the martyrs.

Happy Halloween!

Win a pair of ‘Chelsea Cat’s Eyes’ Sunnies

Win these with Lushice - Chelsea Cat’s Eyes

Lushice have one pair of these beautiful Taylor Morris ‘Chelsea Cat’s Eyes’ sunnies in caramel horn with mineral blue lens.

Influenced by the silver screen sirens of the 1950’s such as Marilyn Monroe and Audrey Hepburn this iconic shape has been modernised by Taylor Morris for the woman of 2013.

‘The Chelsea Cats Eye’ have a rounded apex and distinctive lens shape appealing to a younger fashionista whilst retaining the enchantment and mystique that has propelled this design for decades.

To enter simply signup to our email Newsletter and we’ll pick one lucky person from our list on the 1st of January 2014.

Continue reading…

The Story of Sorbet

Nero not impressed because he eat all the sorbet...

As always there are lots of different ideas about the origins of food. However the one I like the most about the invention of sorbet, is the story of the Roman Emperor Nero.

During the first century A.D, the Emperor positioned his men along the Appi pass, which ran all the way from Rome, 293 miles south to Brindisi. Nero ordered his men to pass buckets of snow between each other, from the cold mountains to his Brindisi banquet hall. When the snow arrived it was mixed with honey and wine to become a sorbet or in Italian a “sorbire,” for his guests.

Interestingly the word “sorbire” is an Italian verb used to describe the action “to imbibe”, known in the English language as saturation or absorption.

Following its invention, the method of producing sorbet depended on nature and human access to ice. Ice was gathered from ponds and lakes in the winter, and stored in ice wells and ice houses. By packing ice into an insulated underground chamber, and with sufficient drainage, ice was able to be stored for months and sometimes even years.

Ice remained a luxury for many years, and this can be seen in how we serve sorbet today. At elegant dinners, sorbet can be served between courses to cleanse the palate for the following course, and in restaurants, champagne or cocktails can be served with a ball of sorbet in the glass to enhance the flavour.

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