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Yes, I know 4th of July is over but, you don't have to throw a party to enjoy these chilled refreshments. With Labor Day a couple of months away, you may need some time to perfect some of these recipes.


1⁄4 cup canned pineapple juice, strained to remove solids
1⁄4 cup vodka
1 envelope Knox gelatin
1⁄4 cup blue curaçao liqueur
1⁄4 cup white rum

Yellow Layer
3⁄4 cup pineapple juice, strained to remove solids
1⁄4 cup Lemon Syrup (recipe follows)
1 envelope Knox gelatin

Lemon Syrup
1 ½ cups water
1 cup granulated sugar
4 medium lemons, each cut into 8 wedges
For the Blue Layer: Combine the pineapple juice and vodka in a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is fully dissolved, about 5 minutes. (Take care to use very low heat, to avoid overheating the alcohol.) Remove from the heat and stir in the curaçao and rum. Transfer mixture to loaf pan or molds and refrigerate for at least an hour or until fully set.
For the Lemon Syrup: Combine all ingredients in a medium saucepan. Muddle the lemon wedges. Bring to a rolling boil over medium heat. Reduce heat to low and simmer for 5 minutes. Remove from the heat and strain immediately. Allow the syrup to cool to room temperature.

Short cut: A 50-50 mix of frozen lemonade concentrate and water may be substituted for Lemon Syrup. Make sure to strain to remove any lemon pulp!

For the Yellow Layer: Combine the pineapple juice and 1/4 cup lemon syrup in a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from the heat and allow to cool slightly. Remove set Blue Layer from refrigerator, and ladle the yellow gelatin mixture over the top. Refrigerate until fully set, several hours or overnight.

To serve, cut into desired shapes or unmold shots.


For the Horchata:
2/3 cup long grain white rice
1/3 cup unsweetened coconut flakes
3 cups warm tap water
1/3 cup sugar
Extra water or milk, as desired

To serve:
Ground cinnamon
1 cinnamon stick (optional)
For the Horchata: Preheat the oven to 350°F. Place the rice in a blender and blend on high speed until it resembles coarse cornmeal, 15 to 20 seconds. Transfer to a large bowl and set aside.

Spread coconut flakes in a baking dish and transfer to oven. Bake until lightly toasted and golden brown around the edges, 1 to 3 minutes. Place toasted coconut flakes in the bowl with the pulverized rice and cover with 3 cups water. Refrigerate overnight.
The next day, transfer mixture to a blender and blend on high speed until only very fine pieces of rice are visible, about 2 minutes. Strain into a large bowl through a fine mesh strainer lined with a double-layer of cheesecloth. Add 1/3 cup sugar and whisk until sugar is dissolved. Adjust flavor with extra water or milk, as desired. Refrigerate until ready to serve.

To serve: Fill a glass with ice. Pour in the horchata. Garnish with ground cinnamon and a whole cinnamon stick if desired. Unserved horchata can be kept in the refrigerator for up to 3 days.


6 fresh raspberries
2 ounces white rum, such as Brugal Extra Dry
1 ounce fresh juice from 1 lemon
Barspoon agave syrup (see note above)
3 ounces ginger beer
Muddle raspberries in a mixing glass. Add ice, rum, lemon juice, and agave syrup. Shake vigorously for 10 seconds. Strain into an ice-filled Collins glass and top off with ginger beer. Stir gently before serving.

To make agave syrup, stir equal parts by volume agave nectar and warm water until homogenous.



Chocolate-Swirled Strawberry Milk Shakes

2 teaspoons NESTLÉ NESQUIK Chocolate Flavor Syrup - divided use
1 cup Vanilla DREYER'S or EDY'S SLOW CHURNED Light Ice Cream
1 cup sliced fresh strawberries
1/2 cup fat free milk
Squeeze 1 teaspoon Nesquik on inside of glass; rotate glass so Nesquik is swirled on the inside of the glass. Repeat process with second glass.
Place ice cream, strawberries and milk in blender; cover. Blend until smooth. Carefully divide milk shake between prepared glasses so Nesquik remains on the insides of glasses.
Makes 2 servings.


1 Cup Mango pulp
2 scoop vanilla ice cream
1 Cup milk
1-2 Tbsp sugar

Add all ingredients to blender and blend until it's a shake. Serve chilled.


Because rhubarb has the texture of celery, it must be cooked, softened and sweetened with the strawberries into a mixture that can be easily blended with ice cream – simply simmer chopped rhubarb, berries and sugar until you have a warm, thick compote. (To do this: chop 3-4 large stalks and 2 cups strawberries and bring to a simmer with about 1/2 cup sugar over medium heat. Cook, stirring often, until the rhubarb is soft and the mixture thickens. Taste it – if it’s too tart, add more sugar. Transfer to a bowl and refrigerate until completely chilled.)

Once chilled, put one part compote to 2 parts ice cream (i.e. 1 cup compote to 2 cups ice cream) in a blender, add a splash of milk, and pulse until well blended and smooth. Add more ice cream if it’s too liquidy; more compote or milk if it’s too thick. Serve immediately, preferably in chilled glasses or jars.


1 cup hot water
3/4 cup sugar
2 tablespoons fresh lemon juice
3 cups sliced hulled strawberries (1 pound whole berries) plus additional berries for garnish

Stir first 3 ingredients in small bowl until sugar dissolves. Blend 3 cups strawberries in processor until smooth. Add sugar syrup and blend until combined.
Pour mixture into 13x9x2-inch nonstick metal baking pan. Freeze until icy around edges, about 25 minutes. Using fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 20 to 30 minutes, about 1 1/2 hours. Using fork, scrape granita into flaky crystals. Cover tightly and freeze. (Can be made 1 day ahead. Keep frozen.) Scrape granita into bowls. Garnish with berries and serve.

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Semifreddo, or "half-frozen."
1/2 cup sliced almonds, toasted
1 3/4 cups chilled heavy whipping cream
1 1/4 cups plus 2 tablespoons sugar
7 large egg yolks
1/2 cup fresh Meyer lemon juice or regular lemon juice
1 tablespoon plus 2 teaspoons finely grated Meyer lemon peel or regular lemon peel
1/4 teaspoon salt
4 cups mixed fresh berries (such as raspberries, blackberries, blueberries, and quartered hulled strawberries)

Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang. Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard.

Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover.

 Freeze semifreddo until firm, at least 8 hours or overnight. DO AHEAD: Semifreddo can be made 3 days ahead. Keep frozen. Gently mix all berries and remaining 2 tablespoons sugar in large bowl. DO AHEAD: Can be made 3 hours ahead. Cover and refrigerate.

Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.

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