Pop your pillowcase in the freezer

An hour or so before bed, pop your pillowcase in the freezer. Remove (of course), put it back on and you’ll find when your head hits the pillow, you’ll be out cold before you know it! You could even try an ice pack in your bed to act as a reverse hot water bottle!

Turn your fan around

Apparently we’ve been doing it wrong all these years. You’re supposed to point your fan out an open window - and it will cool the room by blowing out the hot air! (It works best if you can also open a window on a shaded side of the house, drawing cool air in).

Try this desert trick

Hotter inside than out? Hang a damp sheet in front of an open window - incoming breezes are cooled by the evaporating water!

Find your pressure points

Stick a few bottles of cold water in the fridge (or freezer) and when you really need a quick cool down - stick them on your wrists, behind the knee, your neck, and ankles. By lowering the temperature at your pulse points, the rest of your body will follow.

5. Lemon and Ginger Ice Cream

What better way to cool down than with a delicious homemade ice cream! You don’t need any special equipment to make it and you can use any type of citrus – but we think lemon and ginger are a match made in heaven!

Prep time: 30 mins + freezing

Cook time: 10 mins

Makes: 2 1/4 litres

  • 1½ cups caster sugar
  • finely grated zest of 1 lemon
  • ¾ cup lemon juice, strained
  • ½ cup very finely chopped crystallised ginger
  • 4 egg whites
  • 1 cup cream
  • ½ cup Greek yoghurt

Combine sugar, lemon zest and juice and ginger in a medium pot. Stir over heat until sugar has dissolved. Bring to a boil and simmer for 5 minutes. Remove from heat.

While the syrup is boiling, beat egg whites in an electric mixer until stiff peaks form. On low speed, gradually add the hot syrup, then turn mixer speed to high and beat until cool and very thick (about 10 minutes). Transfer to a large mixing bowl so you can use the same mixer bowl and beater (you don’t need to wash them in between) to whip the cream to soft peaks. Gently fold in the yoghurt, then mix in the beaten egg whites a little at a time, folding gently until evenly incorporated.

Spoon into a container, cover and freeze for at least 6 hours. Enjoy! We think you’ll like it best under your Fresco Shade too – for extra cooling points.

Lemon and Ginger Ice Cream will keep for 3-4 weeks in the freezer (unless you just can’t help indulging in it – like us – and it’s gone in two days!)

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