3 refreshing desserts for summer time | IbizaFoodie
Summer has come, and it´s here to stay. Once the heat gets you down, taking a swim in the beach or the swimming pool is the best way to fight it, but right after a nice meal, the best option to survive the heat is to have a refreshing dessert. Ibiza Foodie is bringing today 3 desserts easy to make by yourself:
Watermelon Granita with berries
- ½ watermelon
- 150 gr berries
- 50 ml grenadine syrup
- 1 tablespoon of blueberry jam
- 3 sheets of gelatin
- 80 gr brown sugar
- 80 ml sweet wine
Cut the watermelon in pieces and put it in a bowl with the grenadine syrup and the brown sugar. Grind it with the mixer and reserve.
Wet the gelatin sheets until they soften. Drain them and warm them up with a little bit of water (50ml). Once it’s dissolved, add the watermelon juice. Leave it in a platter freeze for 1 hour. Using a fork, scrape granita vigorously to form icy flakes.
Mix the blueberry jam, the berries and sweet wine, let it macerate for 30 minutes.
Serve granita in cups and distribute berries on top. Enjoy.
Melon soup with strawberry sauce
- 2 melon slices
- 10 strawberries
- cinnamon powder
- mint leaves
Cut up the strawberries and caramelize them in a saucepan with 3 tablespoon sugar. Let it reduce slowly, when the juice comes out strain and reserve.
For the melon soup, cut it up and grind in the mixer. Add sugar to taste, a little bit of cinnamon and a pinch of salt. Cover the mix with transparent film and cool it down in the fridge.
Serve the melon soup, pour the strawberry sauce and sprinkle a little bit of cinnamon. Decorate with mint leaves. Now is ready.
Lemon Sorbet with champagne
This is a perfect dessert for helping digestion after a heavy meal.
- 1/3 champagne bottle
- ½ liter lemon ice-cream
- 5 tablespoon cream
- 4 tablespoon vodka
- lemon rind
- a little bit of Curaçao or Cointreau
- 2 tablespoon sugar
- mint leaves
Wash lemon and cut out a layer of lemon rind. Now cut thin slices and reserve. Mix the ice-cream, the cream, vodka and champagne and blend until it gets homogeneous.
For decoration, wet the edges of the cups with Curaçao and then pass it over a plate with sugar. Serve the sorbet in cups and add the lemon slices and mint leaves.
Tip: prepare the sorbet right before serving because the ingredients tend to disperse after a while.