Chill Out

Shaved Ice Lemon Cups

These sweet and tart goodies are a fun flashback to the childhood summertime staple. For a grown-up version, top it off with a splash of rum or vodka.

3 lemons
3 cups ice
Homemade Snow Cone Syrup (see recipe below)

1. To prepare lemon cups, using a sharp knife, remove both tips of each lemon so that cups will stand upright without tipping over. Cut lemons in half, then run the knife around the edge of the fruit to remove pulp, while keeping the peel in tact. (Lemon cups may be prepared ahead and frozen.)
2. Using a snow cone machine, prepare shaved ice according to manufacturer’s instructions. (Most food processors also work; use the ice-shaving setting.) 
3. Using an ice cream scoop, spoon shaved ice into lemon cups. Drizzle Homemade Snow Cone Syrup over top. Serve immediately. Makes 6 snow cones.

Homemade Snow Cone Syrup

1 cup white granulated sugar
1 cup water
.13 ounce packet flavored drink mix of choice (We used pink lemonade, cherry and orange

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1. In a microwave-safe bowl or large measuring cup, heat 1 cup of water on high heat until it comes to a boil (about 2 or 3 minutes).
2. Carefully remove from microwave and add 1 cup of sugar. Whisk until dissolved.
3. Then add in 1 packet of flavored drink mix. Whisk until dissolved.
4. Allow to fully cool. Then pour into water bottle with a spout or plastic ketchup / mustard dispensers. Store leftover syrup in refrigerator.

✦ Commercial-grade snow cone machines are available for rent at Mobile Popcorn, Blue Rents and other local event supply companies.

Raspberry Pink Lemonade Float

This fruity, frothy drink is a tropical vacation in a cup. Serve it up as an old-fashioned float or a fancy, special-occasion punch.

1 (6-ounce) can frozen pink lemonade
1 (46-ounce) can pineapple juice
2 1/2 cups water
1 quart raspberry sorbet or sherbert
grenadine, to taste
1 (2-liter) bottle ginger ale
2 lemons, sliced, for garnish
fresh raspberries, for garnish

1. In a pitcher, combine first three ingredients. Refrigerate until ready to serve.
2. In each glass, add a scoop or two of raspberry sorbet. Ladle the pink lemonade mixture over top. Add a splash of grenadine, if desired. Top with ginger ale. Garnish with lemon slices and fresh raspberries. Ma

To serve as a punch, in a large pitcher or punch bowl, stir together pink lemonade mixture and all of the sorbet and ginger ale.  Add grenadine, to taste, if desired. Makes 1 1/2 gallons. 

✦ Buy spectacular homemade raspberry sorbet by the pint or quart at Cammie’s Old Dutch Ice Cream Shoppe on Old Shell Road.

Frozen Peach Soufflés

Smooth and creamy, these rich delights make a scrumptious (and impressive) summer supper finale.

2 cups crushed shortbread cookie crumbs
1 tablespoon unsalted butter, melted
3 cups peeled, chopped peaches
1 (8-ounce) block low-fat cream cheese, softened
1 teaspoon almond or amaretto extract
2 tablespoons Splenda or other sweetener, to taste
4 cups whipped topping (or whipped cream)
extra whipped topping, for garnish
extra shortbread cookie crumbles, for garnish

1. Mix together cookie crumbs and butter. Press mixture into the bottoms of 8 large muffin tins or 16 mini muffin tins.
2. In a food processor, blend peaches, cream cheese, almond extract and Splenda until smooth. Gently fold in 4 cups of whipped topping with a spatula, until combined.
3. Spoon mixture over cookie crusts. Freeze for 2 or more hours, until solid.
4. Just before serving, remove from freezer and run a kitchen knife (warm under hot water) around tin edges. Serve frozen. Garnish with whipped topping and cookie crumbles, if desired. Makes 8 large or 16 mini soufflés. 

Blueberry Greek Yogurt Smoothie

This healthful option naturally hits the sweet spot. Serve it up for a yummy midsummer breakfast or afternoon snack.

1 (16-ounce) container Greek yogurt
1 cup fresh or frozen blueberries
1/4 cup honey, more or less to taste
whipped topping
extra blueberries, for garnish

1. Place first three ingredients into a blender. Blend until smooth.
2. Top with a dollop of whipped cream and fresh berries. Serves 2 – 4. 

Homemade Mint Chocolate Chip Ice Cream Sandwiches

Chocoholics, beware! These decadent treats are ridiculously addictive.

1 (14-ounce) can sweetened condensed milk
2 cups heavy cream
1 cup milk
large pinch salt
1 teaspoon vanilla extract
1/2 – 1 teaspoon pure mint extract, more or less to taste
5 – 7 drops green food coloring
4 ounces bittersweet chocolate
12 frozen chocolate chip waffles
confectioners’ sugar, for garnish

1. Prepare ice cream maker. In a large bowl, combine first 7 ingredients. Whisk until well combined. Pour into ice cream maker, and process according to the manufacturer’s instructions, until softly frozen. (Churn for about 25 minutes.) 
2. About 5 minutes before churning is complete, melt the chocolate in microwave-safe dish, on 50 percent power, stopping every 30 seconds to stir. Slowly drizzle the melted chocolate into the churning ice cream maker. As chocolate freezes, it will crackle and evenly distribute.
3. Once churning is complete, scoop ice cream out into a freezer container and freeze until desired thickness, usually 2 – 3 hours.
4. When ready to serve, toast frozen waffles in toaster. Scoop 1 – 3 scoops of ice cream between warm waffles. Dust top with a bit of confectioners’ sugar. Makes approximately 1 1/2 quarts of ice cream or 6 ice cream sandwiches

Snazzy Grapefruit Margarita

This sip is a must for brunch at the beach. The pinky-orange hue is festive poolside, and hints of cayenne pepper literally spice things up in this refreshing cocktail.

3 cups ice
1 cup ruby red grapefruit juice
1/2 cup freshly squeezed lime juice
1 cup triple sec
1 cup tequila
4 teaspoons Cayenne Simple Syrup (see right)
4 teaspoons Citrus Simple Syrup (see right)
1 lime, cut into wedges, for garnish
Kosher salt, for garnish (optional)

1. In a blender, combine all ingredients except for lime wedges and Kosher salt.
2. If desired, rub a lime wedge along the rim of each glass, then dip in Kosher salt. Pour margarita into glass, and garnish with lime wedge. Add ice, if desired. Serves approximately 4. 

Cayenne Simple Syrup

1/2 cup sugar
1/2 cup water
1/4 teaspoon cayenne pepper (or more depending how adventurous you are)

1. In a small saucepan, combine sugar, water and cayenne. Bring to a simmer.
2. Heat until the sugar is dissolved and cayenne pepper is well blended.
3. Pour into an airtight container. Refrigerate.

Citrus Simple Syrup

1/2 cup sugar
1/2 cup water
zest of 1 grapefruit
zest of 1 orange

1. Combine all ingredients in a saucepan.
2. Cook over medium-high heat until the mixture comes to a boil.
3. Reduce heat and simmer until sugar is dissolved, stirring occasionally.
4. Remove from heat. Strain the liquid into an airtight container. Refrigerate.

Blackberry-Pomegranate Sangria

Crisp apples and vibrant blackberries are standouts in this summer refresher. Bonus, pomegranate juice, loaded with antioxidants that fight cancer and inflammation, adds an unexpected kick.

1 green apple, cored and sliced
1 cup strawberries, sliced lengthwise
1 cup blackberries
1/4 cup pomegranate juice
1 (750-milliliter) bottle of Chardonnay (or other dry white wine)
1/2 cup Cointreau (or other orange liqueur)
4 cups lemon-lime soda

1. In a large pitcher, combine apple slices, strawberries, blackberries and pomegranate juice.
2. Add in white wine and Cointreau.
3. Cover and refrigerate for 4 – 5 hours.
4. Remove from refrigerator. Add lemon-lime soda before serving. Serves approximately 6. 

text by Mallory Boykin and Lawren Largue • photos by Todd Douglas

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