Miss Honey Drinks

Quiet please…

Game, set and bake!

In honour of the Wimbledon final this weekend, I have been working on recipes using one of my favorite fruits – strawberries!

Nothing beats a bowl of British strawberries and cream, but lets mix it up a little this year, shall we?

Below are two recipes for some Wimbledon inspired treats. 

  • Frozen strawberry lemonade 
  • Homemade strawberry tarts. 

Perfect for summer garden parties where everyone is, ironically, crowded around the TV screen!

Frozen strawberry lemonade

Sweet and refreshing, this zesty lemon creation with the sweetness of strawberries makes for the perfect garden party drink.


  • 300g frozen strawberries (I used frozen strawberries as I freeze dry batches for making smoothies in the morning, however you can use fresh strawberries and add ice cubes)
  • 7 tbsp lemon juice
  • 200g caster sugar 
  • 250ml sparkling water


Mix together all of the ingredients in a food blender/processor for 3 minutes – I used my Nutri-ninja machine on the “crush” mode.

Once blended, transfer the lemonade into a jug passing it through a sieve first to eliminate the strawberry pips.

When serving, you can add additional sparkling water to top off the strawberry lemonade for extra fizz!

I created this recipe especially for two extraordinary little girls (you know who you are!) who very much enjoy a little bit of pink lemonade. I took it to task to come up with a homemade version

Homemade Strawberry Tarts

A crisp handmade sweet almond shortcrust pastry, encasing sweet crème patisserie and topped with ripe British strawberries coated in an apricot and raspberry glaze.


Here is the recipe for all 3 components.

Almond pastry

  • 150g plain flour
  • 100g butter (cubed)
  • 50g ground almonds
  • 50g golden caster sugar
  • 1 egg yolk

Add the flour and cubed butter to a bowl and mix with your hands until you reach a breadcrumb consistency.

Add the ground almonds, golden caster sugar and egg to your mixture and mix all ingredients together using your hands.


Eventually the mixture should form a round ball of dough.

Roll the dough out on a floured surface until it is 5mm thin.


Using a round cutter, cut out pastry rounds – this can be adapted depending on what size you would like your strawberry tarts. I made mine to fit into a small cupcake baking tray.

Place your pastry rounds onto a baking tray and prick the pastry all over with a fork – this will help the pastry to hold its shape while baking.

Place your pastry in the fridge to rest for half an hour.

Bake the pastry at 180 degrees Celsius/gas mark 4 for 12-15 minutes depending on the size.

Once baked, allow the pastry cases to cool in the baking tray for a few minutes before transferring to a cooling rack.

Crème patisserie

  • 250ml full-cream milk (I used channel island milk which is extra creamy!)
  • 1 vanilla pod
  • 4 egg yolks
  • 75g caster sugar
  • 2 tbsp plain flour

Heat the milk in a saucepan with the vanilla pod until it is almost boiling. Just before the milk boils, remove from the heat. Stand for 15 minutes to allow the sweet vanilla to infuse with the milk. 


In a separate bowl, whisk the egg yolks and sugar together and stir in the flour.

Return to your vanilla infused milk. Remove the vanilla pod and pour the milk into the egg and sugar mixture bowl.

Stir this mixture together until fully incorporated. Heat the new mixture once more in a saucepan. Stir the mixture constantly until it begins to thicken like a custard.


Once the custard has reached a thick consistency, remove it from the heat and transfer to a bowl. Place the custard in the fridge once it has cooled to allow it to set.

Apricot and raspberry glaze

  • 4 tablespoons of apricot jam
  • 2 tbsp warm water
  • 1 portion of fresh raspberries – pureed in a blender
  • 3 tbsp caster sugar

Heat the apricot jam and warm water in a pan until it becomes a thin consistency.

Meanwhile, puree the raspberries in a blender. Pass the raspberry puree through a sieve to remove the seeds.

Add the now smooth raspberry puree to the apricot jam and mix together while still on the heat.

Add in the sugar and mix until fully dissolved.

The glaze can be used to coat the strawberries using a small pastry brush.






♥ Miss Honey

Mango, coconut and white chocolate milkshake

  • Mango slices prepared in syrup (if mangos are in season you can use fresh mangos)
  • 1 litre of full fat milk
  • 4 scoops of mackie’s white chocolate and coconut ice cream
  • white chocolate
  • raspberry coulis

Raspberry coulis:

To make a raspberry coulis, cook raspberries in a saucepan with a spoonful of sugar. The raspberries will begin to break down and start letting out water – continue to stir on heat for a few minutes. Take the raspberries off the heat and then blend in a food processor to make the coulis smooth.


Firstly, spoon the raspberry coulis into your glasses as a base.

Blend the mango slices with the milk and coconut ice cream in a blender/food processor.

Add extra blocks of white chocolate to taste if desired.

Add a few cubes of ice and then give a final blast in the blender.

Pour the milkshake over the raspberry coulis and then using a skewer mix the two elements together to create a marbled effect.