PINEAPPLE SORBET (Mango, melon, or a combination, works well in this recipe too.) Makes nine 1/2-cup servings


Ingredients: • 1 small pineapple, peeled, cored and cubed (5 cups of mango or melon, or a combination, are good substitutes);


• 2 tablespoons fresh lemon juice; • 1 cup plus 2 tablespoons sugar; • Mint sprigs for garnish.


Directions:


Cut fruit into two-inch cubes. Place fruit and lemon juice in a food processor; process until smooth. Add sugar; process one minute or until sugar dissolves. Pour mixture into the frozen bowl of an ice cream ma- chine and process according to manufacturer’s instruc- tions (or follow instructions for processing without an ice cream maker). Spoon sorbet into a freezer-safe container. Cover and freeze one hour or until firm. Serve and garnish with mint sprigs.


WATERMELON MOJITO GRANITA Makes eight servings


Ingredients: • 6 cups watermelon cut into 1-inch cubes; • 3/4 cup light rum (can substitute water for a non-alcoholic version);


• 2/3 cup lime juice (about eight limes); • 1/2 cup sugar; • 1/2 cup loosely packed mint leaves (about 10 large leaves).


Directions: Place all ingredients into a large pot or bowl. Puree in a blender until smooth. Transfer pureed mixture into a 9x13-inch baking pan covered with plastic wrap and place it in the freezer. Freeze for one hour. Using a spoon or fork, scrape the ice crystals that have formed around the edges of the pan and stir the mixture well. Return the pan to the freezer. Repeat the scraping and stirring process every hour until the mixture is slushy and frozen (usually 3-4 hours). Transfer granita to a freezer-safe con- tainer. Serve with a garnish of mint.


SPIKED PEACH LIMEADE GRANITA Makes about eight, 1-cup servings


Ingredients: • 4 cups water; • 3 cups peach slices (about three medium peaches);


• 1 1/3 cups sugar; • 6 mint leaves; • 1 1/3 cups fresh lime juice; • 3/4 cup rum; • Extra peach slices; • Fresh mint sprigs.


Directions:


Combine first four ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer for five minutes. Cool and discard mint. Place half of peach mixture in a blender; process until smooth. Pour pureed peach mix- ture into a 13 x 9-inch baking dish. Combine remaining peach mixture, juice and rum in a blender; process until smooth. Add to baking dish. Freeze eight hours, or until firm. Remove mixture


from freezer; scrape entire mixture with a fork un- til fluffy. Scrape and stir until desired consistency is achieved. Garnish with peach slices and mint sprigs.


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July/August 2017


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