Two of the best things about summer:
Super-ripe produce and frosty desserts.
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.
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.
Recipes by Susan Spungen – Photographs by Marcus Nilsson
Source: Bon Appetit – July 2013
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