I always grow way too much basil. As soon as the weather is hot, these plants grow like weeds. I don’t like to see the leaves turn brown and wither, so I am constantly thinking of ways to use this wonderful scented herb. Of course, there is always basil pesto in my refrigerator or freezer, of which I make plenty. It is wonderful in the winter on spaghetti. But just using basil for pesto all summer gets boring.
Basil is the perfect complement to tomatoes, olives, olive oil, capers, garlic, cheese and summer vegetables. Serve it slivered over thick tomato slices with a drizzle of olive oil or serve it sandwiched between thick slices of fresh mozzarella and fresh tomato with a sprinkling of pine nuts, capers and a drizzle of olive oil.
Here are some of the ways I try to make use of this flavorful herb.
Fresh Tomato and Basil Dressing
Makes about 1 1/2 cups
Serve this light dressing over a fresh green salad with a slice of warm garlic bread on the side.
Ingredients
- 1 medium tomato, roughly chopped
- 1/4 cup basil leaves
- 2 tablespoons champagne vinegar
- 1/2 cup extra virgin olive oil
- 1/2 clove garlic
- 1/2 teaspoon salt
- Ground black pepper, to taste
Directions
Combine all ingredients in a food processor and blend until smooth.
Tomato, Watermelon and Basil Appetizer
:6 to 8 servings
Ingredients
- 1/4 cup balsamic vinegar
- 1/4 cup sugar
- 1 (4 to 5 pound) watermelon, cut into 32 (1 1/2-inch cubes)
- 32 small basil leaves (or torn larger leaves)
- 16 cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 16 (6-inch) skewers
Directions
Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool.
Starting with the watermelon squares, push the watermelon to the very tip of the skewer, then skewer a basil leaf; then a tomato half. Continue with another watermelon, basil leaf and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers.
Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.
Chilled Basil Melon Soup
Serves 4
Ingredients
- 6 cups chopped honeydew
- 1/2 cup roughly chopped fresh basil, plus more for garnish
- 1/4 cup lime juice, plus more to taste
Directions
Put all the ingredients in a blender and purée, stirring often, until very smooth. Transfer to bowls and serve. Alternately, transfer to a container, cover and chill before serving.
Spaghetti with Tomatoes, Basil, Olives and Fresh Mozzarella
Ingredients
- 1/2 cup pitted black olives, halved
- 4 teaspoons balsamic vinegar
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 1 pound spaghetti
- 1/2 cup extra virgin olive oil
- 3 cloves garlic, minced
- 2 pounds vine-ripened tomatoes (about 6), chopped
- 3/4 pound fresh mozzarella, cut into 1/4-inch cubes, at room temperature
- 1 1/4 cups chopped fresh basil
Directions
In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt and pepper.
In a large pot of boiling salted water, cook the spaghetti until just al dente, about 12 minutes. Drain, add to the tomato mixture and toss.
Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the oil over the pasta and toss again. Serve immediately or at room temperature.
Brown Rice Salad
This salad makes an excellent side to grilled fish or meat.
Serves 6
Ingredients
- 2 1/2 cups cooked long-grained brown rice
- 1/2 cup chopped carrots
- 1/2 cup chopped seedless cucumber
- 1/2 cup sliced radishes
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1 cup frozen and thawed peas
- 1/2 cup chopped basil
- 1/4 cup chopped flat-leaf parsley
Dressing:
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
Directions
Combine the ingredients for the dressing in a jar. Shake vigorously.
Put the cooked rice and vegetables into a large serving bowl and toss gently to combine. Add the dressing and mix well. Chill until ready to serve.
Steak with Italian Salsa Verde
Serves 4 to 6
You’ll have some salsa verde left over, so enjoy it on chicken, fish or vegetables as well as the beef in this recipe. This is a sauce you will want to have on hand, so I would even double the recipe.
Ingredients
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup basil leaves
- 2 cloves garlic
- 2 tablespoons capers, drained
- 1 anchovy fillet, cut into pieces
- 1 cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- Sea salt, to taste
- Freshly ground pepper, to taste
- 1 1/2 pounds sirloin steak
- 5 cups baby field greens
Directions
In a food processor, purée the parsley, basil, garlic, capers and the anchovy fillet. Scrape down the sides of the bowl. Slowly add the olive oil, pulsing until completely combined. Add lime juice and pepper. Process until blended and the sauce is smooth. Taste and adjust seasoning. The anchovy will contribute salt, so additional salt may not be needed. Set sauce aside.
Season the steak with salt and pepper and grill, broil or pan fry to your liking. Slice it thinly and drizzle with salsa verde. Serve over greens.
Lemon Basil Sherbet
Makes about 1 quart
Ingredients
- 1 cup half-and-half or light cream
- 2/3 cup granulated sugar
- 2 tablespoons honey
- 1 1/2 tablespoons lemon zest
- 8 fresh basil leaves, divided
- 2 cups whole milk
- Juice of 3 lemons, chilled
- Pinch fine sea salt
Directions
In a medium heavy-bottomed saucepan, combine the half-and-half, sugar, honey and lemon zest. Bring to a simmer, stirring occasionally to dissolve the sugar. Remove the pan from the heat and add 4 whole basil leaves. Using the back of a large spoon or ladle, bruise the basil leaves against the bottom of the pot. Cover and let steep 15 minutes.
Remove the basil leaves and discard, then whisk in the milk. Place the mixture in an ice-water bath or refrigerate until completely chilled.
Slice the remaining 4 basil leaves in very thin strips. Whisk the lemon juice into the chilled sherbet base, add the sea salt and stir in the sliced basil. Taste for sweetness; adjust by adding an additional tablespoon or two of honey, if needed.
Freeze the sherbet mixture in an ice-cream maker, following manufacturer’s instructions. For optimal flavor and texture, freeze the sherbet for a couple of hours before serving.
According to the International Dairy Foods Association, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day in 1984. “He recognized ice cream as a fun and nutritious food that is enjoyed by the nation’s population. In the proclamation, President Reagan called for all people of the United States to observe these events with ‘appropriate ceremonies and activities’.”
A 2012 survey revealed that vanilla is America’s most popular flavor, followed by chocolate and cookies ’n cream. In truth, though, ice cream flavors are virtually limitless. Specialty flavors can be found in supermarkets, as well as individual ice cream shops and many of them feature seasonal flavors. If you look hard enough, it’s even possible to find grown-up flavors like bourbon butter pecan, blue cheese pear and foie gras or sea urchin.
No one knows who invented ice cream, although Alexander the Great reportedly enjoyed a refreshing snack of snow and ice flavored with honey and nectar. More than a millennium later, Marco Polo brought back from his travels a recipe for a frozen treat similar to modern sherbet. Historians believe that recipe eventually evolved into ice cream during the 16th century. “Cream ice” was served to European royalty, although it wasn’t until much later, when insulated ice houses were invented, that ice cream became widely available to the general public.
Types of Frozen Treats
- Frozen yogurt is yogurt that is frozen using a technique similar to soft serve. While lower in calories and fat than ice cream, not all frozen yogurt is made with live and active cultures the way that standard yogurt is. To make sure that a frozen yogurt contains “yogurt” and a significant amount of live and active cultures, look for the National Yogurt Association (NYA) Live & Active Cultures seal. Without that seal, frozen yogurt does not contain any probiotics.
- Gelato. Italian ice cream that doesn’t have as much air as traditional ice cream, so it has a much denser texture.
- Ice cream. This frozen treat is made from milk or cream, sugar and flavorings. The FDA requires that ice creams with solid additions (nuts, chocolate, fruit, etc.) contain at least 8 percent milk fat, while plain ice creams are required to have at least 10 percent milk fat. “French” ice cream is usually made with a cooked egg custard base.
- Ice milk is made with lower-fat milk, making it less creamy. However, it does contain fewer calories than ice cream.
- Italian ice (also called Granita) is a mix of juice (or other liquid like coffee), water and sugar, usually in a 4:1 ratio of liquid to sugar. The ices are stirred frequently during freezing to give it a flaky texture. These are almost always fat-free, contain minimal additives and are the lowest in calories of all frozen desserts.
- Sherbet has a fruit juice base but often contains some milk, egg whites or gelatin to thicken and enrich it. It’s a creamy version of sorbet (see below).
- Slow-churned (double churned) ice cream is made through low-temperature extrusion, to make light ice cream taste richer, creamier and more like the full-fat variety. Extrusion distributes the milk fat evenly throughout the product for added richness and texture without adding extra calories. By law, “light” ice cream must contain at least 50% less fat or 33% fewer calories than regular full-fat varieties.
- Soft-serve is a soft “ice cream” that contains double the amount of air as standard ice cream, which stretches the ingredients and creates a lighter texture. It’s lower in fat and calories, but it often contains fillers and additives.
- Sorbet, softer in consistency than a sherbet, is usually fruit and sugar that has been frozen. Its texture more “solid” and less flaky than Italian ice.
How healthy are these treats?
While ice cream does contain bone-building calcium, you’re better off getting calcium from other food sources, since ice cream contains about half the calcium as an equal serving of milk, which is lower in fat and calories. Don’t fool yourself into thinking that you’re eating healthy by getting calcium from Haagen-Dazs or Ben and Jerry’s—both of which can pack more fat per serving than a fast food hamburger!
Some ice creams, especially “light” varieties are sweetened with artificial sweeteners instead of sugar. Using an artificial sweetener in place of some or all of the traditional sugar can reduce calories, but these sweeteners aren’t for everyone and may cause stomach upset when eaten in high quantities.
In general, regular (full-fat) ice cream contains about 140 calories and 6 grams of fat per 1/2 cup serving. Besides the fat content, premium brands pack more ice cream into each serving because they contain less air—they are denser and harder to scoop than regular brands—meaning more calories, fat and sugar per serving. Low fat or “light” ice creams weigh in at about half the fat of premium brands but they still contain their fair share of calories, thanks to the extra sugar added to make them more palatable.
Toppings such as chocolate chips, candies and sprinkles send the calorie count even higher and don’t offer any nutritional benefits. Choose vitamin-packed fruit purée (not fruit “syrup”), fresh fruit or nuts, which contain healthy fat, protein and fiber. While chocolate does have some health benefits, most choices like chips and syrup are usually full of fillers with very little actual chocolate. If you want extra chocolate, use a vegetable peeler to shave dark chocolate over the top of your serving.
If animal-based products aren’t part of your diet or you can’t eat dairy, you can choose from a wide variety of non-dairy frozen desserts such as soy, coconut or rice “cream.” These desserts cut the saturated fat because they don’t contain milk or cream, but can derive around 50% of their calories from fat (usually by adding oil to the product for smoothness or “mouth feel”).
So what should you look for when you want to indulge in a creamy dessert but not go overboard? Check the nutrition label and choose a frozen dessert that meets these guidelines per 1/2 cup serving.
- 120 calories or less
- 4 g of total fat or less
- 3 g of saturated fat or less (sorbet, sherbet and low-fat ice cream usually fit the bill)
- 10 mg of cholesterol or less
- 15 g of sugar or less (this is equal to about 3 teaspoons of actual table sugar)
Remember to keep portions small. A pint of ice cream is not a single serving; it’s FOUR servings. If you eat an entire pint, you have to multiply the number of calories, fat grams, etc. listed on the label by four. Stick to portion sizes and always scoop your ice cream into a small bowl, instead of eating it directly from the container to prevent overeating. And use a teaspoon rather than a tablespoon to take smaller bites.
If you want total control over what goes into your ice cream, consider buying your own ice cream maker. Experiment with the recipes that come with the machine, adding your own fresh fruit to create a treat that tastes good and is good for you at the same time.
Ice cream is by no means a health food or a vital component of a healthy diet. But it is a simple pleasure in life most people wouldn’t want to give up. Here are a few frozen dessert recipes to indulge in without blowing up your diet.
Chocolate Banana Frozen Yogurt
Makes 1 quart
Ingredients
- 2 tablespoons unsalted butter
- 2 large ripe bananas, cut into 1-inch rounds
- 2 tablespoons light brown sugar
- 1 tablespoon dark rum
- 1/2 cup plus 3 tablespoons 2 percent milk
- 2 1/2 tablespoons unsweetened Dutch-process cocoa powder
- 2/3 cup granulated sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 1 1/4 cups nonfat Greek yogurt
- 1 ounce bittersweet chocolate, finely chopped
Directions
In a nonstick skillet, melt the butter. Add the bananas in a single layer and sprinkle with the brown sugar. Cook over moderate heat, turning once, until caramelized, about 8 minutes. Off the heat, add the rum and swirl the pan to dissolve the sugar.
Place three-quarters of the bananas into a food processor and add 3 tablespoons of the milk. Puree until smooth. Transfer the puree to a small bowl and freeze until chilled, 15 minutes. Chop the remaining bananas and freeze until chilled. Chill the remaining milk and yogurt.
In another bowl, whisk the cocoa with the granulated sugar, salt, vanilla and the remaining 1/2 cup of milk. Whisk in the yogurt until smooth, then the banana puree.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions until nearly frozen. Mix in the chopped bananas and chocolate. Place the frozen yogurt into an airtight container, cover and freeze until firm, at least 2 hours.
Watermelon Granita with Cardamom Syrup
6 servings
Ingredients
- 3/4 cup water
- 1 1/4 cups sugar
- 3 pounds seedless watermelon, rind removed, flesh cut into 1 1/2-inch pieces (6 cups)
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons cardamom seeds
Directions
In a saucepan, combine 1/2 cup of the water with 3/4 cup of the sugar and stir over moderate heat until dissolved, 2 minutes.
In a blender, working in batches, puree the watermelon with the sugar syrup and lemon juice until smooth. Pour the mixture into a 9-by-13-inch baking pan and freeze for 30 minutes. Using a fork, stir the granita; continue stirring every 30 minutes, until frozen and fluffy, about 3 hours.
Meanwhile, in a saucepan, combine the remaining 1/4 cup of water and 1/2 cup of sugar with the cardamom seeds and bring to a boil. Simmer over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat and let stand for 5 minutes. Strain the syrup and refrigerate.
Fluff the granita with a fork. Scoop into bowls, drizzle with the cardamom syrup and serve immediately.
Caramelized Pineapple Sundaes with Coconut
10 servings
Ingredients
- One pineapple—peeled, cored and sliced into 1/2-inch-thick rings
- 2 teaspoons vegetable oil
- 1/2 cup sweetened wide shredded coconut strips or regular cut
- 2 1/2 pints fat-free vanilla frozen yogurt
- Mint sprigs, for garnish
Directions
Light a grill. Brush the pineapple rings with the vegetable oil. Grill over moderately high heat, turning occasionally, until the pineapple is lightly charred and softened, about 8 minutes. Transfer the rings to a work surface and cut into bite-size pieces.
In a medium skillet, toast the coconut over moderate heat until golden, about 2 minutes. Transfer to a plate to cool.
Scoop the yogurt into sundae glasses or bowls. Top with the grilled pineapple, sprinkle with the coconut, garnish with the mint sprigs and serve right away.
Easy Soft-Serve Ice Cream
Ingredients
- 1 1/2 pounds frozen strawberries, mangoes or blueberries
- 3/4 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- Kosher salt
Directions
In a food processor, pulse the fruit with the sweetened condensed milk, vanilla and a generous pinch of salt until the fruit is finely chopped.
Puree until smooth, 2 to 3 minutes; scrape down the side of the bowl as needed. Serve soft or transfer to a metal baking pan, cover and freeze until just firm.
MAKE AHEAD: The soft-serve can be frozen for up to 3 days. Let stand at room temperature for 10 minutes before serving.
Sherbet Fruit Pops
Ingredients
- 10 5-ounce paper cups
- 3 peeled and chopped kiwi fruit
- 1 tablespoon sugar
- 1 quart raspberry or tangerine sherbet
- 2 tablespoons orange juice
- 10 flat wooden craft sticks
Directions
Arrange cups on a baking pan.
In a small bowl combine kiwi fruit and sugar. Divide chopped kiwi fruit among the paper cups.
In a large bowl using an electric mixer on low-speed beat together sherbet and orange juice until combined. Spoon sherbet mixture over kiwi fruit filling cups.
Cover each cup with a square of foil. Use table knife to make small hole in center of each foil square. Slide wooden craft stick through each hole and into fruit mixture in the bottom of the cup.
Freeze at least 6 hours or overnight. To serve remove foil; carefully tear away cups. Serve immediately. Makes 10 pops
Note to my readers: I added a print friendly icon to the end of the share button row on the right. It follows the email icon but before the More box. When you click on the print friendly icon, a new window will open and you should be able to print the new page. Some of my readers said they had difficulty printing from my website with the regular print button on the left, so this is another option.
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The most common Valentine’s Day symbols are the heart, particularly in reds and pinks, and pictures or models of Cupid. Cupid is usually portrayed as a small winged figure with a bow and arrow. In mythology, he uses his arrow to strike the hearts of people. People who have fallen in love are sometimes said to be “struck by Cupid’s arrow”. Other symbols of Valentine’s Day are couples in loving embraces and the gifts of flowers, chocolate, red roses and lingerie that couples often give each other.
To celebrate this lovers’ holiday Italians give each other flowers, plan romantic dinners and present each other with chocolates, much like in the United States. The renowned Italian chocolate maker, Perugina celebrates this day by making a special edition of the Baci chocolate candies with a shiny red wrapper and a sweet red cherry and liquid center rather than the traditional hazelnut one. These chocolates are always a favorite and inside the foil wrapper there is a “love note” with a romantic phrase.
In some countries like Vietnam, there is a different way to celebrate it. Couples wear the same style and/or color of clothes.
Japan has its own interesting way, too. For them, there are two Valentine’s Days. On February 14th, girls give dark chocolate to the boys they like. On March 14th, boys give cookies or white chocolate to the girls they like.
In some parts of the Dominican Republic and El Salvador friends and family play games.
In Spain only people in love get and give presents. Friends or family don’t exchange notes or presents.
All over the world people celebrate Valentine’s Day by expressing love to sweethearts, spouses and special ones. However, customs and traditions of celebrating the festival vary in different countries due to social and cultural differences.
So where did the idea of giving chocolates on Valentine’s Day come from? From the moment chocolate was discovered it was considered valuable, divine and decadent, so what better gift to give a woman? The first chocolate candies (as we know them today) were invented in the 1860s by Cadbury, who was also the first to market them in a heart-shaped box for Valentine’s Day.
The brilliance of marketers have certainly helped sales and popularity, but its aphrodisiac effect is surely one of the dominating factors underlying its status as a gift of choice. In addition to the aphrodisiac effects, research suggests that there are many more health related benefits. A healthy component of chocolate is its high level of antioxidant polyphenols. These are the same compounds found in red wine, fruits and vegetables that are touted for their heart-healthy and disease preventing qualities.
A chocolate’s taste, its smoothness and its aroma takes over one’s senses. As a matter of fact, there are few foods that people feel as passionate about as chocolate, a passion that goes beyond a plain old sweet tooth. For the true chocoholic, just thinking about chocolate can evoke a sensation of pleasure. Chocolate is mood-enhancing and, when eaten in moderate amounts, it is harmless to your health.
Chocolate Tiramisu
Ingredients
Serves 10.
- 2 tablespoons unsweetened cocoa powder, plus more for garnish
- 1 1/2 cups heavy cream
- 4 ounces semisweet chocolate, chopped
- 8 ounces mascarpone cheese (or cream cheese), room temperature
- 3/4 cup powdered sugar
- 24 ladyfinger cookies (from a 7-ounce package)
Directions
In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside.
In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments and stir until melted. Cool to room temperature.
Transfer cooled chocolate mixture to a mixing bowl; add cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat filling until fluffy, about 2 minutes.
Spread 1 cup of chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in the bottom of the dish; spread with 1 cup of chocolate filling. Repeat with three more layers, ending with filling.
Cover tiramisu and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder or shaved chocolate before serving.
Chocolate Cakes with Apricot-Amaretto Sauce
Serves 4
Ingredients
- 4 ounces semisweet chocolate chips
- 4 tablespoons unsalted butter, cut into cubes
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 large egg yolks
- 1/4 cup apricot jam, at room temperature
- 1 tablespoon Amaretto
Directions
Preheat the oven to 350° F and line 4 muffin cups with paper liners. In a medium heatproof glass bowl set over a saucepan of simmering water, combine the chocolate chips with the butter, sugar, cornstarch and vanilla. Stir until the chocolate chips are melted and smooth.
Remove the bowl from the saucepan and let the chocolate mixture cool slightly. Whisk in the whole eggs and the egg yolks.
Spoon the batter into the lined muffin cups. Bake for 10 minutes, until set around the edges and soft in the center. Let stand for 5 minutes.
Meanwhile, in a small bowl, whisk the apricot jam with the Amaretto until smooth.
Invert the cakes onto plates and remove the paper liners. Spoon the apricot sauce around the cakes and serve.
Dark Chocolate Bark with Roasted Almonds
Ingredients
- 1 pound dark chocolate (60 to 70 percent cacao)
- 1 1/4 cups roasted whole almonds
- 3/4 cup salted roasted pumpkin seeds and sunflower seeds
Directions
Line a baking sheet with parchment paper.
Using a sharp knife, finely chop the chocolate. In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate, stirring occasionally, until it is about two-thirds melted; do not let the bowl touch the water.
Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90° on a candy thermometer. If the chocolate has not melted completely and is still too cool, set it back over the saucepa of simmering water for 1 or 2 minutes longer, stirring constantly; do not overheat.
Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate. Refrigerate the bark for about 10 minutes, until hardened. Invert the bark onto a work surface. Remove the parchment paper, break into 25 pieces.
MAKE AHEAD The broken bark can be stored in an airtight bag or container at cool room temperature for up to 10 days.
Chocolate Oat Cookies
Yield: 2 dozens
Ingredients
- 3/4 cup ground almonds (or nuts of choice)
- 1 1/4 cups ground oats (grind in a blender)
- 1 1/4 cups white whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup maple syrup
- 1/2 cup canola oil
- 1/2 cup chocolate chips
- 1 pinch salt
Directions
Preheat oven to 350 degrees F.
Combine ground almonds, ground oats, flour, cocoa, salt and chocolate chips in a mixing bowl.
Combine maple syrup and oil and mix with the dried ingredients until well combined and forms a dough.
Scoop out heaping teaspoonfuls onto a greased cookie sheet and bake for 15 to 20 minutes; cookies should be just set. Remove to a cooling rack.
Chocolate Sherbet
Ingredients
- 7 ounces 60-percent-cacao chocolate or bittersweet chocolate, chopped
- 2 cups water
- 2/3 cup sugar
- 1/2 cup whipping (heavy) cream
- 1 teaspoon vanilla
- Pomegranate seeds (optional)
Directions
In a medium saucepan stir together chopped chocolate, sugar, water and cream. Bring to boiling, whisking constantly. Boil gently for 1 minute. Remove from heat and stir in vanilla. Cover and chill overnight.
Freeze mixture in a 1-quart ice cream freezer according to manufacturers directions. Store in the freezer for a few hours before serving.
To serve, scoop into small glasses or dishes and garnish with pomegranate seeds.
Related articles
- The Best Hot Chocolate (sugarnspicebyradhika.wordpress.com)
- Blueberry and Chocolate Overnight Oatmeal (breakfastdramaqueen.wordpress.com)
- Valentine’s Day Chocolate Indulgence Week: Mom’s Chocolate Pudding (slipnotdesigns.wordpress.com)
- http://jovinacooksitalian.com/2013/02/07/valentines-day-dinner-menu-for-two/
