Monthly Archives: October 2016

Instant Ice-Cream at MANUKURA

The MANUKURA juniors thoroughly enjoyed making “instant ice-cream” today from frozen berries, mango and banana. With a dash of milk and a squirt of honey, and a blitz in the food processor they all had their own flavour of ice-cream. We then calculated the sugar content of regular ice-cream (around 6-7 teaspoons per 100g), versus the honey content of ours, (around 2 tsp per 100g).

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