Bring some sunshine to your table with one of these fruity desserts – ideal for rounding offal fresco summer suppers
Watermelon prosecco sorbet slushies
What better way to end a garden party than with a cocktail/sorbet combo. It’s fruity and refreshing, with a little kick from the prosecco.
SERVES 6 PREP 20 mins plus 4 hrs freezing NO COOK EASY V
1 watermelon (about 2kg)
200ml prosecco, plus a little extra
3 mint sprigs, plus extra to serve
1/2 lemon, zest pared 50g sugar
1 Cut the watermelon into quarters and remove the pips using a teaspoon. If you’re serving the same day or next day, keep six wedges or slices back for decorating and chill. Cut the flesh into 3cm cubes (you should have about 1kg fruit, with the rind discarded) and sit in a baking parchment-lined container where the cubes fit snugly. Pour the prosecco over the fruit, cover and freeze for 4 hrs or up to 1 week.
2 Put the mint, lemon, and sugar in a small pan with 50ml water, and bring to a gentle simmer for 3-5 mins until the sugar dissolves and turns syrupy. Cover and leave to cool completely, then strain.
3 Put the frozen prosecco-soaked watermelon cubes in a food processor with the sugar syrup. Blend well, stopping and pushing the mixture towards the blades with a spatula every few seconds, if you need to until it’s a slushy consistency. Add a splash more prosecco to make a smooth slush. Spoon or pour into six chilled glasses. Garnish with the chilled watermelon wedges and little mint sprigs.
GOOD TO KNOW vegan • low fat • 1 of 5-a-day • gluten-free
PER SERVING 115 kcals • fat 1g • saturates 0.2g • carbs 21g • sugars 21g • fiber 0.3g • protein 1g • salt 0.01g
CHANGE IT UP
Serve in glasses and top up with a splash more prosecco to make it more of a cocktail than a dessert. You can experiment with flavoring the sugar syrup with other spices and herbs such as cardamom, basil or black pepper. For a non-alcoholic version, swap the prosecco for lemonade.
3 EASY WAYS WITH WATERMELON
Watermelon wedges with rose & pistachio butter
Arrange watermelon wedges on a large platter. Spoon over some pistachio butter and dollops of softly whipped cream scented with a dash of rosewater. Scatter over chopped pistachios and dried rose petals.
Grilled watermelon pizza
Cut 1cm-thick cross-sections of the watermelon and griddle for a few mins on each side on a BBQ or griddle pan until lightly charred. Transfer to a plate and spoon over some coconut yogurt, granola, and a drizzle of melted chocolate.
Watermelon fruit salad
Toss watermelon cubes in lime juice, shredded mint, and a little honey or maple syrup. Top with toasted coconut flakes and serve with lime wedges for squeezing over.
Peach galette with a brown sugar crust
A showstopper of a pudding – buttery pastry with added crunch from demerara sugar and soft roasted fruits. Serve warm or at room temperature with lots of thick pouring cream or ice cream.
SERVES 8 PREP 30 mins plus chilling COOK 35 mins EASY V
50g salted butter softened
50g light brown soft sugar
1 medium egg
100g ground almonds
5-6 peaches or nectarines
½ lemon, juiced
1 tbsp cornflour
1 tsp vanilla bean paste or extract
3 tbsp icing sugar
2 tbsp peach jam thick double cream or vanilla ice cream, to serve
For the pastry
250g plain flour, plus more to dust
200g cold butter, diced
65g light brown soft sugar
1 yolk only (freeze the whites for another recipe),
1 whole egg beaten to glaze
2 tbsp demerara sugar, for sprinkling
1 To make the pastry, put the flour, butter, and sugar in the bowl of a food processor and pulse until it looks like breadcrumbs. Add the egg yolk and 1 tbsp cold water, then pulse again until it forms a ball. Wrap and chill for 30 mins.
2 For the frangipane, beat the butter and sugar together until pale and fluffy, add the egg, whisk again, then fold in the ground almonds to make a paste. Cut the peaches into thin slices, then toss in a bowl with the lemon juice, cornflour, vanilla, and icing sugar. Mix gently until the fruit is coated and the cornflour dissolved. Heat the oven to 200C/180C fan/gas 6 and heat a large baking sheet on the middle shelf.
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