Best Summer Dessert Recipes

Best Summer Dessert Recipes

Beat the heat this summer with some of these easy-to-prepare refreshing desserts.

Campari Grapefruit Ice

Number of servings : Prep time: Cooking time: 10 minutes plus one hour freezing Type of meal : | Ice creams/Sorbets | Ice creams/Sorbets Special diet : Ingredients 150 ml (2/3 cup) sugar150 ml (2/3 cup) water4 pink grapefruit, sectioned, membrane removed50 ml (1/4 cup).

Ingredients

150 ml (2/3 cup) sugar
150 ml (2/3 cup) water
4 pink grapefruit, sectioned, membrane removed
50 ml (1/4 cup) Campari

Directions

  1. In a saucepan, dissolve the sugar in the water and bring to a boil. Cool completely in the refrigerator.
  2. In a food processor, puree the grapefruit flesh and add the cooled syrup and Campari.
  3. Pour the mixture into a wide, shallow dish and freeze for an hour or so until it has frozen around the edges.
  4. Scrape the ice with a fork, mixing it from the edges into the centre.
  5. Repeat the freezing and scraping process until the entire mixture has turned into small ice flakes.
  6. Serve in frosted dessert glasses.

Double Raspberry Sorbet

Go ahead raspberry lovers, take a bite. This velvety smooth sorbet and rich sauce give you a double dose of your favourite fruit-and you can make it from frozen berries any time of year.

Number of servings : 8

Prep time: 25 minutes

Cooking time: 8 minutes

Type of meal : | Ice creams/Sorbets | Ice creams/Sorbets

Special diet : | Heart Health

Ingredients

1 cup sugar
1.5 kg frozen raspberries, slightly thawed
1 tablespoon freshly squeezed
lemon juice

Directions

  1. Place the sugar and 1 cup water in a medium saucepan. Bring to a boil, stirring until the sugar dissolves. Simmer gently for 5 minutes, then remove from the heat.
  2. Place the raspberries and lemon juice in a food processor or blender and process until smooth. Press through a nylon sieve into a large bowl; discard the seeds in the sieve.
  3. Stir the sugar syrup into the raspberries. Cover and chill for about 1 hour. Reserve 1⁄2 cup to use as the sauce.
  4. Pour the remaining mixture into an ice cream machine and freeze according to the manufacturer’s instructions. Transfer to a large freezerproof container, cover and freeze until ready to serve.
  5. If you do not have an ice cream machine, chill a 30 x 20 cm baking pan in the freezer. Pour in the raspberry mixture and freeze until slushy, about 1 1⁄2 hours, stirring every 30 minutes. Place in a food processor and process until smooth. Transfer to a large freezerproof container, cover and freeze until firm, about 4 hours.
  6. Stand at room temperature for 10 minutes. Divide between 8 dessert dishes. Drizzle each with 1 tablespoon reserved sauce and serve.

Thyme Ice Cream with Cherry Sauce

Number of servings : Prep time: Cooking time: Type of meal : | Ice creams/Sorbets | Ice creams/Sorbets Special diet : Ingredients Ice Cream:500 ml (2 cups) 35% cream250 ml (1 cup) milk180 ml (3/4 cup) sugar30 ml (2 tbsp) fresh thyme 2 eggs Cherry Sauce:15 ml (1 tbsp) unsalted butter 30 ml (2 tbsp)

Ingredients

Ice Cream:
500 ml (2 cups) 35% cream
250 ml (1 cup) milk
180 ml (3/4 cup) sugar
30 ml (2 tbsp) fresh thyme
2 eggs

Cherry Sauce:
15 ml (1 tbsp) unsalted butter
30 ml (2 tbsp) sugar
20 fresh cherries, pitted
50 ml (1/4 cup) Muscat
Thyme leaves, as required

Directions

  1. In a saucepan, heat the cream, milk, 1/2 cup of the sugar and the thyme, but do not boil.
  2. In a large bowl, beat the eggs with the remaining sugar.
  3. Pour the hot mixture over the eggs, whisking constantly. Transfer to a clean saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a wooden spoon. Strain immediately into a clean bowl.
  4. Transfer to a large bowl and freeze for one hour. With a whisk, scrape the edges of the bowl and whip the mixture. Freeze again and repeat every 20 minutes until the texture is thick and creamy. Freeze at least six hours before serving.
  5. In a saucepan over high heat, melt the butter, add the sugar and stir to combine. Add the cherries and sauté for two minutes. Deglaze and reduce for about two minutes until syrupy.
  6. Serve the ice cream with the hot cherry sauce, garnished with thyme leaves.

Limoncello Ice Cream Rolls

Number of servings : Prep time: Cooking time: Type of meal : | Ice creams/Sorbets | Ice creams/Sorbets Special diet : Ingredients 375 ml (1½ cups) milk375 ml (1½ cups) 35% cream80 ml (1/3 cup) limoncello1 lemon, zest grated finely5 egg yolks125 ml (½ cup) sugar12 thin 20-cm (8 in) crepes Icing sugar, to tasteSeasonal

Number of servings :

Prep time:

Cooking time:

Type of meal : | Ice creams/Sorbets | Ice creams/Sorbets

Special diet :

Ingredients

375 ml (1½ cups) milk
375 ml (1½ cups) 35% cream
80 ml (1/3 cup) limoncello
1 lemon, zest grated finely
5 egg yolks
125 ml (½ cup) sugar
12 thin 20-cm (8 in) crepes
Icing sugar, to taste
Seasonal berries, as required

Directions

  1. In a saucepan, heat the milk, 250 ml (1 cup) of the cream, the limoncello and the lemon zest over medium heat until a skin forms on the surface.
  2. Meanwhile, in a bowl, combine the egg yolks, sugar and remaining cream.
  3. Slowly add the hot liquid to the egg mixture, whisking to prevent it from setting. Cook over medium heat, stirring constantly with a wooden spoon until the mixture has thickened slightly. Do not let it boil.
  4. Pour the mixture through a China cap strainer into a clean bowl and refrigerate for 2 hours.
  5. Transfer the bowl to the freezer for 30 minutes. Remove from freezer and whisk briskly to prevent the formation of crystals. Return to the freezer and whisk every 20 minutes until the ice cream is thick and well set.
  6. Place some ice cream on each crepe and roll up into a tube. Freeze for one hour.
  7. At serving time, slice on the diagonal, sprinkle with icing sugar and garnish with berries.