A blog for Phoenix area women

Boozy Frozen Treats for Summer

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
prosecco

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
apple-croustades-with-brown-sugar-bourbon-ice-cream-646

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

scottPhoto 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
popsicle

 

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

  • 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.
  • 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

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