PEACH + WHITE RASPBERRY SPRIZTER

August is National Peach Month! So I have concocted a refreshing peach-based spritzer that is easily turned into a yummy cocktail, if you so desire!

Ingredients Per Serving:

3 or 4 - 1/4'' Peach Slices

5 - White Raspberries

1 oz. - Fresh Squeezed Lemon Juice

1 oz. - Simple Syrup

Sparkling Water

Ice

Slice a peach into thin 1/4" inch slices. Muddle peach and raspberries in a cocktail shaker. Add lemon and simple syrup.

If you are making a boozy version, add 1 oz. of any spirit you would like. Vodka is always a crowd pleaser but I personally love this with gin. Even scotch or whisky would taste great! 

Shake and strain over ice. Top with sparkling water.  Cheers! xx

P.S. Simple syrup doesn't have to me made with just sugar. If you are trying to eat a little healthier, make it the same way, but with honey or maple syrup-based simple syrup. I make lemonade like that, more often than not!

LOVERS' SUNDAE

Since ice cream is my favorite food (Sis and I are lobbying to make it an official Food Group), I figured I should come up with a special Valentine's dessert, using it in all its glory. The dark chocolate ice cream and raspberry sauce combination was inspired by an Italian dessert, called a Tartufo, that our dad loved when we were growing up. There's a little bit of wait time between steps but there are only a few ingredients. You can (and should) make all of the components ahead of time and throw it together when you and your Valentine are ready for a sweet treat!

Ingredients:

1 Pint Good Quality Chocolate Ice Cream

1 & 1/2 Bars Dark Chocolate, Medium-Finely Chopped

One 10 oz. Bag Frozen Raspberries (plus extra fresh raspberries, optional) 

1/4 Cup Sugar

1 Tablespoon Lemon Juice

1/4 Cup Water

1 Teaspoon Arrowroot Powder, Tapioca Starch or Corn Starch

Pinch of Salt

Let ice cream sit out so that it softens JUST A LITTLE BIT. Scoop ice cream into approximately 2 & 1/2 inch-sized balls. You should have four evenly sized scoops from one pint. Place each scoop on a plate covered in parchment paper. Return to the freezer immediately and let them re-freeze until hard (this could be 2 hours or more; overnight is fine too).

Now make the raspberry sauce. Place frozen raspberries, lemon juice, water, starch or your choosing and salt in a sauce pan. Cook over medium heat, stirring occasionally. Once it starts to simmer, lower heat. Cook and smash with a wooden spoon until fruit is completely broken down. Remove from heat and push through a mesh sieve or strainer. Once the sauce has cooled, store in an airtight jar or container and refrigerate until serving. Can be made up to three days ahead.

Hand chop chocolate into small pieces.

Remove Ice cream balls from the freezer. If you refroze them overnight, let them soften ever so slightly, for 1-2 minutes. Roll each ball in the chocolate pieces, pressing the pieces into the ice cream as you roll, until the entire ball is covered in chocolate. Once all of the balls are covered, place them back on the parchment paper plate and return to the freezer until it's time to serve.

When you are ready to serve, place the ice cream in a dish (you and your valentine can share a sweetheart bowl... or if you are like me, you might not want to share at all!) and pour the raspberry sauce on top. I like to add fresh raspberries to finish it off!