With temps tipping triple digits this weekend, relax and cool down with some booze-infused summer desserts that are easy to make and even easier to enjoy.
Peach and Prosecco Ice
Ingredients
- 3/4 cup sugar
- 1/2 cup hot water
- 1/4 cup orange juice
- 1 16-ounce bag frozen sliced peaches, thawed, juices reserved
- 1 cup chilled Prosecco or other sparkling white wine
Preparation
- Stir first 3 ingredients in medium bowl until sugar dissolves. Blend peaches and reserved peach juices in processor until peaches are finely chopped. With machine running, gradually pour in sugar syrup; process until smooth. Add Prosecco and blend well. Transfer mixture to container. Cover and freeze until firm, at least 3 hours.
Apple Croustades with Brown Sugar-Bourbon Ice Cream
Ingredients for Filling
- 1/2 cup sugar
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 vanilla bean, split lengthwise
- 3 pounds large Honeycrisp apples (4–5), peeled, cored, cut into 1/2-inch cubes
- 1 1/2 tablespoons brandy (optional)
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon kosher sal
For full recipe click here.
Pink Grapefruit, Strawberry, and Champagne Granita with Sugared Strawberries
Photo by Scott Peterson
Ingredients
- 1 1/4 cups sugar, divided
- 3/4 cup water
- 1 cup small strawberries, hulled (about 6 ounces)
- 3/4 cup fresh pink or ruby grapefruit juice
- 2 1/4 cups chilled brut Champagne
- 1 1/2 teaspoons grated lemon peel
- 9 teaspoons mascarpone cheese
- 18 whole small strawberries
For full recipe click here.
Campari-Orange Pops
Photo by Romulo Yanes
Ingredients
- 1/3 cup sugar
- 1 3/4 cups fresh orange juice
- 1/3 cup Campari
- 1/4 cup fresh lemon juice
Preparation
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Bring sugar and 1/2 cup water to a boil in a small saucepan over high heat, stirring until sugar dissolves. Transfer syrup to a medium pitcher; chill until cold, about 1 hour.
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Stir all remaining ingredients into syrup. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds and serve
