Make-at-home frozen desserts

Mixed Berry Granita

SERVES 4

3 half-pints assorted fresh berries (strawberries, blueberries, raspberries or blackberries)

H cup simple syrup

3 tablespoons pomegranate juice

BY BELINDA SMITH-SULLIVAN

Pavlova Ice Cream Cake

SERVES 8

H gallon vanilla ice cream

1 cup crushed meringue nests (store-bought or homemade*)

G cup fresh chopped mango

G cup fresh pomegranate arils (seeds)

In the bowl of a food processor, blend berries, syrup and juice until smooth. Pour into a 9-by-13-inch casserole or baking dish and put in the freezer. Every 30 minutes, for about 2 hours, scrape sides and bottom back and forth with a fork to keep mixture from turning into an ice block. It is ready when the mixture is light and flaky. Serve in individual serving bowls.

CHEF’S TIP What to do with leftover granita? Granita is best eaten immediately, so have a second helping. If you do have leftover granita, freeze it in ice cube trays. The cubes are refreshing eaten on a hot day, or serve them, along with plain ice cubes, in fruit beverages or sparkling water.

What’s cooking at SCLiving.coop/food/chefbelinda

CHILLY CHOCOLATE Who says cream puffs have to be room temperature? Chef Belinda’s tasty recipe for Chocolate-Filled Profiteroles calls for serving them frozen at your summer party.

Strawberry Tropical Sorbet Terrine

SERVES 8

1 pint lemon sorbet (or flavor of choice)

6 ounces fresh quartered strawberries (or chopped seasonal fruit)

G cup sugar

1 teaspoon vanilla extract

1 teaspoon lemon extract

1 pint vanilla frozen yogurt

1 pint mango sorbet (or flavor of choice)

Quartered or sliced fresh strawberries, for garnish

Fresh mint, for garnish

Line a freezer-proof, 9-by-5-inch loaf pan with plastic wrap, overlapping the sides (for easy removal). Set aside. Soften lemon sorbet and, using a rubber spatula, spread on the bottom of loaf pan to form an even layer. Place in freezer until firm, about 1 hour.

In a medium saucepan over medium-high heat, bring strawberries, sugar, vanilla and lemon extract to a boil. Reduce heat to medium and simmer five minutes,

1 cup frozen raspberries

Fresh raspberries, for garnish

Pomegranate arils, for garnish

Line a freezer-proof, 9-inch or 9-by-5-inch loaf pan with plastic wrap, overlapping the sides (for easy removal). Set aside. Slightly soften ice cream, enough to stir, and place in a medium bowl. Stir in meringue nests, mango, pomegranate arils and frozen raspberries. Spoon into loaf pan. Cover with plastic film and then foil. Freeze well. Slice and serve garnished with fresh berries and pomegranate arils.

*Build your own meringue nests Find the recipe online at SCLiving/food/chefbelinda stirring occasionally. Remove from heat and let cool. Meanwhile, allow frozen yogurt to soften, 15–20 minutes, to a spreading consistency. Place in a medium bowl and gently fold strawberry mixture into yogurt and blend until yogurt turns pink. Smooth strawberry mixture evenly over firm lemon layer and return to freezer for another hour or until strawberry layer is firm.

Bring mango sorbet to room temperature, 15–20 minutes. Place in a medium bowl and stir until spreading consistency. Spread evenly over strawberry layer, cover with plastic film and return to freezer overnight to completely freeze.

When ready to serve, peel away the plastic film and invert onto a serving tray. Also remove the second film from the bottom. Slice with a knife that has been soaked in a cup of hot water and dried. Serve immediately, garnished with strawberries and mint.

CHEF’S TIP Sherbet versus sorbet. Sherbet is made with dairy products and sorbet is made with fruit and fruit juices. Sherbet is not a substitute for sorbet.