Baby pineapples that have been hollowed out make beautiful serving shells for this granita. These pineapples are available at specialty produce markets.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.