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).

We also watched some gross clips about the grossest ingredients in our food (common processed foods) including hair, feathers and carbon monoxide gas. If you want to be grossed out check out



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