Everything Food
YIELD: ABOUT 4 POPS These tropical treats are actually quite popular in Mexico and are referred to as paleta de pina. Paleta have countless flavor variations, but I love these pineapple pops because of the natural candy-like flavor of the pineapple. You’ll need popsicle molds or silicone ice cube trays for mini-pops or simply use …
YIELD: 1 QUART This delightful frozen treat is a refreshing way to get your vitamin C! I like using clementines, for extra sweetness, but tangerines or other oranges work nicely, too. Directions Place all the ingredients into a bowl and whisk together well to combine. Pour into a metal cake pan (about 9 inches round) …
YIELD: 3 CUPS I love mojitos in the summertime. I get giddy when I see the fresh mint peek over our fence in the springtime, letting me know it’s almost time to stock up on lime and seltzer. This granita will satisfy your craving for summertime libation any time of year. Directions Combine all the …
YIELD: ABOUT 3 CUPS Such a soothing treat for a hot summer day, this light-tasting granita is a great choice when ice cream seems too heavy. The chamomile adds a floral note that’s perfectly offset with the almond milk. Directions In a medium bowl, steep the tea and the hot water for 5 minutes, until …
YIELD: 6 SERVINGS A bright and boozy treat that’s for adults only. This creamy, fluffy, semifreddo is best made in a high-speed blender, such as a Vitamix, for extra airiness. Directions Place the cashews into a medium bowl and cover with water. Let the cashews soak at least 4 hours, but no longer than 6. …
YIELD: 2 CUPS An absolutely delightful dessert, this tastes just like fresh-picked strawberries. The balsamic complements the berries well and counteracts the sweetness of the simple syrup. Directions In a blender, purée all the ingredients until smooth. Place in a metal baking dish, about 8 inches round, and cover with plastic wrap. Freeze for 3 …
YIELD: 1 QUART Warm ginger combines so beautifully with this cool peach sherbet to bring a dessert that would be welcome at the end of any dinner party. Directions Fill a 2-quart pot about halfway with water and bring to a boil over medium-high heat. Carefully place peaches into the boiling water and cook for …
YIELD: 1 QUART Although I consider most all of nature’s creations beautiful, I am always awestruck each time I cut into a dragonfruit. These bright fuchsia fruits open to a Dalmatian inside and have a neutral flavor similar to grapes. They make one heck of a gorgeous sorbet, too! Check for ripeness by gently pressing …
YIELD: 1 QUART I don’t actually recommend that you use Champagne to make this delightful sorbet, but you certainly can if you roll hard like that! I prefer Prosecco, for its subtle notes and its more modest price tag. Directions In a food processor, pulse together the pear and strawberries until well chopped. In a …
YIELD: 1 QUART I can’t get enough of this sorbet. The apple flavor is really enticing and enhanced elegantly with the addition of rosemary. Be sure to seek out fresh rosemary, rather than dried, as it will absolutely make a difference. Directions In a small saucepan over medium heat, combine the apple cider, sugar, and …