It’s great to use fresh fruit in season added to a sugar syrup. The syrup is made by boiling 2 cups water with 1 1\/2 cup sugar for 5 minutes. Mint or lemongrass could also be added for extra flavour. Cool and strain the mixture before adding the pureed fruit.<\/h3>\nIf fresh lychees aren’t available, try this simple recipe using canned lychees. The lime tones down the sweetness, and the beaten eggwhite is for a lighter texture if an icecream machine is not used.<\/h3>\nLYCHEE LIME SORBET<\/span><\/strong><\/h1>\nserves 4 or 8 tasting serves<\/h3>\n![\"Lychee](\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2009\/11\/gelato-019-300x225.jpg\" "\\"Lychee")
Lychee lime sorbet (not quite set)<\/p><\/div>\n
Ingredients<\/span><\/h2>\n2 large (565g ) cans lychees in syrup<\/h3>\n50g caster sugar<\/h3>\nzest & juice of 1 lime<\/h3>\n1\u00a0 egg white (see *Notes below)<\/h3>\nMethod<\/span><\/h2>\n\n- \n
Drain the syrup from the canned lychees into a small saucepan.<\/strong><\/h3>\n<\/li>\n<\/ul>\n\n- \n
Add the sugar and heat gently until dissolved then boil for 1 minute.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
Puree the lychees in a food processor until finely chopped.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
With motor still running add the lime juice, lychee syrup, lime juice and zest.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
Strain, gently pushing with a spoon to extract as much fruit as possible.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
Freeze in an ice cream machine following manufacturer instructions. If not machine available, pour mixture into a shallow 1 litre container and freeze until partly frozen and ice crystals form.<\/h3>\n<\/li>\n<\/ul>\n![\"lychee](\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2009\/11\/gelato-016-300x225.jpg\" "\\"lychee")
lychee lime sorbet – once partly frozen whisk again with a fork or whizz for a lighter consistency<\/p><\/div>\n
\n- \n
Remove from the freezer and puree in the food processor. Add the egg white and whizz until thick, pale and smooth. Freeze again, ideally overnight.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
Scoop into small bowls or glasses to serve.<\/h3>\n<\/li>\n<\/ul>\n *Notes: If the egg white is not added the flavour will be the same but the sorbet texture will be more grainy.<\/em><\/span><\/h3>\n","protected":false},"excerpt":{"rendered":"On ABC NSW radio\u00a0 It’s great to use fresh fruit in season added to a sugar syrup. The syrup is made by boiling 2 cups water with 1 1\/2 cup sugar for 5 minutes. Mint or lemongrass could also be added for extra flavour. Cool and strain the mixture before adding the pureed fruit. If […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,7,67,29],"tags":[141,4,133],"class_list":["post-512","post","type-post","status-publish","format-standard","hentry","category-easy-recipes","category-radio-food-segments","category-desserts","category-fruit","tag-fruit","tag-radio","tag-recipes"],"_links":{"self":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":11,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"predecessor-version":[{"id":1185,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/512\/revisions\/1185"}],"wp:attachment":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
LYCHEE LIME SORBET<\/span><\/strong><\/h1>\nserves 4 or 8 tasting serves<\/h3>\nLychee lime sorbet (not quite set)<\/p><\/div>\n
Ingredients<\/span><\/h2>\n2 large (565g ) cans lychees in syrup<\/h3>\n50g caster sugar<\/h3>\nzest & juice of 1 lime<\/h3>\n1\u00a0 egg white (see *Notes below)<\/h3>\nMethod<\/span><\/h2>\n\n- \n
Drain the syrup from the canned lychees into a small saucepan.<\/strong><\/h3>\n<\/li>\n<\/ul>\n\n- \n
Add the sugar and heat gently until dissolved then boil for 1 minute.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
Puree the lychees in a food processor until finely chopped.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
With motor still running add the lime juice, lychee syrup, lime juice and zest.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
Strain, gently pushing with a spoon to extract as much fruit as possible.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
Freeze in an ice cream machine following manufacturer instructions. If not machine available, pour mixture into a shallow 1 litre container and freeze until partly frozen and ice crystals form.<\/h3>\n<\/li>\n<\/ul>\nlychee lime sorbet – once partly frozen whisk again with a fork or whizz for a lighter consistency<\/p><\/div>\n
\n- \n
Remove from the freezer and puree in the food processor. Add the egg white and whizz until thick, pale and smooth. Freeze again, ideally overnight.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
Scoop into small bowls or glasses to serve.<\/h3>\n<\/li>\n<\/ul>\n *Notes: If the egg white is not added the flavour will be the same but the sorbet texture will be more grainy.<\/em><\/span><\/h3>\n","protected":false},"excerpt":{"rendered":"On ABC NSW radio\u00a0 It’s great to use fresh fruit in season added to a sugar syrup. The syrup is made by boiling 2 cups water with 1 1\/2 cup sugar for 5 minutes. Mint or lemongrass could also be added for extra flavour. Cool and strain the mixture before adding the pureed fruit. If […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,7,67,29],"tags":[141,4,133],"class_list":["post-512","post","type-post","status-publish","format-standard","hentry","category-easy-recipes","category-radio-food-segments","category-desserts","category-fruit","tag-fruit","tag-radio","tag-recipes"],"_links":{"self":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":11,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"predecessor-version":[{"id":1185,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/512\/revisions\/1185"}],"wp:attachment":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Lychee lime sorbet (not quite set)<\/p><\/div>\n
Ingredients<\/span><\/h2>\n2 large (565g ) cans lychees in syrup<\/h3>\n50g caster sugar<\/h3>\nzest & juice of 1 lime<\/h3>\n1\u00a0 egg white (see *Notes below)<\/h3>\nMethod<\/span><\/h2>\n\n- \n
Drain the syrup from the canned lychees into a small saucepan.<\/strong><\/h3>\n<\/li>\n<\/ul>\n\n- \n
Add the sugar and heat gently until dissolved then boil for 1 minute.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
Puree the lychees in a food processor until finely chopped.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
With motor still running add the lime juice, lychee syrup, lime juice and zest.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
Strain, gently pushing with a spoon to extract as much fruit as possible.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
Freeze in an ice cream machine following manufacturer instructions. If not machine available, pour mixture into a shallow 1 litre container and freeze until partly frozen and ice crystals form.<\/h3>\n<\/li>\n<\/ul>\nlychee lime sorbet – once partly frozen whisk again with a fork or whizz for a lighter consistency<\/p><\/div>\n
\n- \n
Remove from the freezer and puree in the food processor. Add the egg white and whizz until thick, pale and smooth. Freeze again, ideally overnight.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
Scoop into small bowls or glasses to serve.<\/h3>\n<\/li>\n<\/ul>\n *Notes: If the egg white is not added the flavour will be the same but the sorbet texture will be more grainy.<\/em><\/span><\/h3>\n","protected":false},"excerpt":{"rendered":"On ABC NSW radio\u00a0 It’s great to use fresh fruit in season added to a sugar syrup. The syrup is made by boiling 2 cups water with 1 1\/2 cup sugar for 5 minutes. Mint or lemongrass could also be added for extra flavour. Cool and strain the mixture before adding the pureed fruit. If […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,7,67,29],"tags":[141,4,133],"class_list":["post-512","post","type-post","status-publish","format-standard","hentry","category-easy-recipes","category-radio-food-segments","category-desserts","category-fruit","tag-fruit","tag-radio","tag-recipes"],"_links":{"self":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":11,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"predecessor-version":[{"id":1185,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/512\/revisions\/1185"}],"wp:attachment":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
50g caster sugar<\/h3>\nzest & juice of 1 lime<\/h3>\n1\u00a0 egg white (see *Notes below)<\/h3>\nMethod<\/span><\/h2>\n\n- \n
Drain the syrup from the canned lychees into a small saucepan.<\/strong><\/h3>\n<\/li>\n<\/ul>\n\n- \n
Add the sugar and heat gently until dissolved then boil for 1 minute.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
Puree the lychees in a food processor until finely chopped.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
With motor still running add the lime juice, lychee syrup, lime juice and zest.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
Strain, gently pushing with a spoon to extract as much fruit as possible.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
Freeze in an ice cream machine following manufacturer instructions. If not machine available, pour mixture into a shallow 1 litre container and freeze until partly frozen and ice crystals form.<\/h3>\n<\/li>\n<\/ul>\nlychee lime sorbet – once partly frozen whisk again with a fork or whizz for a lighter consistency<\/p><\/div>\n
\n- \n
Remove from the freezer and puree in the food processor. Add the egg white and whizz until thick, pale and smooth. Freeze again, ideally overnight.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
Scoop into small bowls or glasses to serve.<\/h3>\n<\/li>\n<\/ul>\n *Notes: If the egg white is not added the flavour will be the same but the sorbet texture will be more grainy.<\/em><\/span><\/h3>\n","protected":false},"excerpt":{"rendered":"On ABC NSW radio\u00a0 It’s great to use fresh fruit in season added to a sugar syrup. The syrup is made by boiling 2 cups water with 1 1\/2 cup sugar for 5 minutes. Mint or lemongrass could also be added for extra flavour. Cool and strain the mixture before adding the pureed fruit. If […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,7,67,29],"tags":[141,4,133],"class_list":["post-512","post","type-post","status-publish","format-standard","hentry","category-easy-recipes","category-radio-food-segments","category-desserts","category-fruit","tag-fruit","tag-radio","tag-recipes"],"_links":{"self":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":11,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"predecessor-version":[{"id":1185,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/512\/revisions\/1185"}],"wp:attachment":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1\u00a0 egg white (see *Notes below)<\/h3>\nMethod<\/span><\/h2>\n\n- \n
Drain the syrup from the canned lychees into a small saucepan.<\/strong><\/h3>\n<\/li>\n<\/ul>\n\n- \n
Add the sugar and heat gently until dissolved then boil for 1 minute.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
Puree the lychees in a food processor until finely chopped.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
With motor still running add the lime juice, lychee syrup, lime juice and zest.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
Strain, gently pushing with a spoon to extract as much fruit as possible.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
Freeze in an ice cream machine following manufacturer instructions. If not machine available, pour mixture into a shallow 1 litre container and freeze until partly frozen and ice crystals form.<\/h3>\n<\/li>\n<\/ul>\nlychee lime sorbet – once partly frozen whisk again with a fork or whizz for a lighter consistency<\/p><\/div>\n
\n- \n
Remove from the freezer and puree in the food processor. Add the egg white and whizz until thick, pale and smooth. Freeze again, ideally overnight.<\/h3>\n<\/li>\n<\/ul>\n\n- \n
Scoop into small bowls or glasses to serve.<\/h3>\n<\/li>\n<\/ul>\n *Notes: If the egg white is not added the flavour will be the same but the sorbet texture will be more grainy.<\/em><\/span><\/h3>\n","protected":false},"excerpt":{"rendered":"On ABC NSW radio\u00a0 It’s great to use fresh fruit in season added to a sugar syrup. The syrup is made by boiling 2 cups water with 1 1\/2 cup sugar for 5 minutes. Mint or lemongrass could also be added for extra flavour. Cool and strain the mixture before adding the pureed fruit. If […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,7,67,29],"tags":[141,4,133],"class_list":["post-512","post","type-post","status-publish","format-standard","hentry","category-easy-recipes","category-radio-food-segments","category-desserts","category-fruit","tag-fruit","tag-radio","tag-recipes"],"_links":{"self":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":11,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"predecessor-version":[{"id":1185,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/512\/revisions\/1185"}],"wp:attachment":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- \n
- \n
Drain the syrup from the canned lychees into a small saucepan.<\/strong><\/h3>\n<\/li>\n<\/ul>\n
- \n
- \n
Add the sugar and heat gently until dissolved then boil for 1 minute.<\/h3>\n<\/li>\n<\/ul>\n
- \n
- \n
Puree the lychees in a food processor until finely chopped.<\/h3>\n<\/li>\n<\/ul>\n
- \n
- \n
With motor still running add the lime juice, lychee syrup, lime juice and zest.<\/h3>\n<\/li>\n<\/ul>\n
- \n
- \n
Strain, gently pushing with a spoon to extract as much fruit as possible.<\/h3>\n<\/li>\n<\/ul>\n
- \n
- \n
Freeze in an ice cream machine following manufacturer instructions. If not machine available, pour mixture into a shallow 1 litre container and freeze until partly frozen and ice crystals form.<\/h3>\n<\/li>\n<\/ul>\n
lychee lime sorbet – once partly frozen whisk again with a fork or whizz for a lighter consistency<\/p><\/div>\n
- \n
- \n
Remove from the freezer and puree in the food processor. Add the egg white and whizz until thick, pale and smooth. Freeze again, ideally overnight.<\/h3>\n<\/li>\n<\/ul>\n
- \n
- \n
Scoop into small bowls or glasses to serve.<\/h3>\n<\/li>\n<\/ul>\n
*Notes: If the egg white is not added the flavour will be the same but the sorbet texture will be more grainy.<\/em><\/span><\/h3>\n","protected":false},"excerpt":{"rendered":"
On ABC NSW radio\u00a0 It’s great to use fresh fruit in season added to a sugar syrup. The syrup is made by boiling 2 cups water with 1 1\/2 cup sugar for 5 minutes. Mint or lemongrass could also be added for extra flavour. Cool and strain the mixture before adding the pureed fruit. If […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,7,67,29],"tags":[141,4,133],"class_list":["post-512","post","type-post","status-publish","format-standard","hentry","category-easy-recipes","category-radio-food-segments","category-desserts","category-fruit","tag-fruit","tag-radio","tag-recipes"],"_links":{"self":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":11,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"predecessor-version":[{"id":1185,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/512\/revisions\/1185"}],"wp:attachment":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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