Apricot and blackberry ripple

These pots are perfect for a beach picnic.
These pots are perfect for a beach picnic. Photo: Jennifer Soo

Ideally, make the ripple the day before and freeze overnight. Then take it to the beach picnic in the bottom of a portable cooler with a few ice bricks. By the time you're ready to eat, it will be at the perfect temperature.


300g castor sugar

600ml water

300ml white wine

1 star anise

1 cinnamon quill

3 cloves

650g apricots

1kg vanilla ice-cream

200g blackberries


Bring sugar, water, wine and spices to the boil in a saucepan. Add apricots and cover with baking paper. Place a plate or small lid on top to keep submerged and simmer for 10 minutes.

Cover with a lid, remove from heat and allow to cool with lid on.

Remove apricots from syrup with a slotted spoon, peel, de-seed and roughly chop.

Place ice-cream in a bowl and allow to soften, then stir through berries.

Spoon into four 350ml plastic containers, layering with apricots. Cover with lids and place in the freezer.