Who wants to heat the oven during the scorching summer?
With recipes for summer coolers
It’s just too hot, no way are you going to get me to heat that oven up to make a dessert. Well, maybe in the evening when things cool down a bit. What is a person to do about sweets and desserts when it is over 100 degrees outside? Fruits are always the best solution.
How on earth children can run around in this heat is beyond me. I get hot just watching them from inside my nicely air-conditioned house.
There comes a point where I cannot stand it any longer, and call them in for some homemade sorbet, peach and cantaloupe is favored. Plus, they can be made before the heat arrives and sit in the freezer until needed. Yogurt with Apricots and Pistachios is also a great way to cool off, as well as easy to make.
Simple fruit salads are the best way to enjoy a summers afternoon, a bit of pineapple a little confectioner’s sugar, a tablespoon of orange flower water and some strawberries; or even throwing together some watermelon, blueberries and kiwi, drizzling a little melted chocolate over top can be beneficial to forgetting the summer woes.
Whether you eat your fruits raw, tossed or frozen, or even on a stick, like raspberry pops, fruits are a healthy alternative to other summer treats.
Cooling fruit recipes
Cantaloupe sorbet | Top
4 cups peeled, sliced cantaloupe
1½ cups sugar
1 cup orange juice
2 Tbs lemon juice
Yield: 6 half-pints (2.7 l)
- Puree the cantaloupe in a blender. set aside
- Combine remaining ingredients in a 4-quart (4 l) saucepan, stirring over medium heat until the sugar dissolves. Remove from heat and add the puree, mix well.
- Pour into a 13x9 inch (32x22 cm) pan and freeze until firm
- Using a blender, and in batches, process the firmed puree until light and fluffy. This will take 1 minute.
- Fill half-pint (250 ml) glass jars with the mix, leaving ½ inch (1.25 cm) headspace. Tightly secure lids and freeze.
Peach sorbet | Top
4 cups sliced, peeled, ripe peaches
2 cups sugar
1 cup orange juice
2 Tbs lemon juice
Yield: 7 half-pints (3 l)
- Puree the peaches in a food processor or a blender.
- Combine the orange juice, sugar and lemon juice in a 4 quart (4 l) saucepan. Dissolve the sugar over a medium heat. Remove pan from heat and stir in the pureed peaches. Pour into a 13x9 inch (32x22 cm) pan. Freeze until firm
- Process the firmed peach mix, in batches, in a blender until light and fluffy. This will take 1 minute. Fill half pint glass jars with the peach mix, leaving a head space of ½ inch. Screw on the lids firmly. Freeze.
Raspberry pops | Top
½ cup raspberry juice
1 envelope unflavored gelatin
1 cup vanilla yogurt
1 cup raspberries
- Pour the juice into a saucepan and add the gelatin. Warm on the stove over a low heat. Stir until the gelatin dissolves. Pour into a blender, add yogurt and berries. Blend for about 2 minutes.
- Pour the mix into small 3 ounce (90 g) paper cups and cover the top with foil. Poke a wooden stick in the middle of each paper cup so the stick stays in place. Place the cups on a cookie sheet and freeze for a few hours.
- Remove foil and cups before eating.
Yogurt with apricot and pistachios | Top
1 lb plain yogurt
2/3 cup no-need-to-soak natural dried apricots, snipped
1 Tbs honey
orange rind, grated lemon peel
2 Tbs unsalted pistachios, roughly chopped
- Put the yogurt in a fine sieve, over a bowl, and let drain overnight in the fridge.
- Discard the whey from the yogurt.
- Put the apricots in a saucepan, cover barely with water and simmer for only 3 minutes. Drain, and place the apricots into a bowl, mix in the honey.
- Combine all ingredients, except the cinnamon. Spoon into a serving dish, then sprinkle on the cinnamon.