Pretty in Pink

Pink 1

Two of the best things about summer:

Super-ripe produce and frosty desserts.

Pink 3

Roasted strawberry-buttermilk sherbet

Serves 6. For the record: Sherberts may contain some dairy, unlike sorbets, which do not.

4 cups strawberries (about 1lb.), hulled, halved or quatered if large – 1 cup sugar – 1/2 vanilla bean, split lengthwise – 1 1/2 cups buttermilk – 1/2 cup sour cream – pinch of kosher salt (special equipment: an ice cream maker)

Preheat oven to 425c. Combine strawberries and sugar in a 13x9x2′ baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.

Discard pod. Puree berries, buttermilk, sour cream and salt in a blender until smooth. Process mixture in an ice cream maker according to instructions. Transfer sherbet to an airtight container and freeze until ready to serve.

Pink 2

Rasberry and aperol floats

Serves 4. Aperol is similar to Campari but sweeter and less boozy. This recipe works with either one.

1 sprig thyme – 1/4 cup sugar – 1/4 cups (or more) Aperol – 1 1/3 cups raspberries (about 6 oz.) – 1 pint vanilla ice cream or gelato – 2x 12-oz. cans club soda

Bring thyme, sugar and 1/4 cup water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, cover, and let sit 15 minutes. Remove thyme sprig and let syrup cool. Stir in 1/4 cup Aperol.

Divide syrup and raspberries among 4 tall glasses and muddle gently. Dividing evenly, add ice cream and top off each with club soda and more Aperol, if desired.

Gingery watermelon paletas

Serves 10. A dollop of yogurt keeps these pops from being too icy, and we love the way the ginger adds a little spice.

4 cups cubed seedless watermelon (from about half a 5lb.) – 1/4 cup plain 2% fat or whole Greek yogurt – 1 tsp. finely grated peeled ginger – pinch of kosher salt – 1/2 cup (or more) sugar – 1 tbsp. (or more) fresh lime juice (special equipment: ten 3oz. ice-pop molds and wooden sticks)

Puree watermelon, yogurt, ginger, salt, 1/3 cup sugar and 1 tbsp lime juice in a blender until smooth. Add more sugar and lime juice, if desired. Puree will taste less sweet once frozen, so err on the sweet side.

Divide puree among ice-pop molds. Freeze until mixture begins to set around edges of molds, 45-60 minutes. Stir mixture in molds to blend; insert sticks. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release paletas.

Pink 4Recipes by Susan Spungen – Photographs by Marcus Nilsson

Source: Bon Appetit – July 2013


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