Pack the fruit and sauce separately, and keep the sauce chilled.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Fluffier, fresher, and fancier than anything from a tub or can.