Raspberries, blackberries, or even peaches or bananas will work in this cool, fruity dessert.
Ingredients
4 cups strawberries, hulled and cut in half
1 cup ice cubes
1/4 cup whole unblanched almonds
1/4 cup sugar
3 tablespoons milk
2 tablespoons almond-flavored liqueur, such as Amaretto
2 teaspoons slivered unblanched almonds for garnish
To make
01. Place strawberries in an airtight container or plastic bag and leave in the freezer for 1 1/2 hours.
02. Remove strawberries from freezer. Place half of the frozen strawberries in the jar of a blender. Add ice, whole almonds, sugar, milk, and liqueur and as many more strawberries as will fit. Blend until there is enough room to add more strawberries. Add remaining strawberries and blend until smooth and spoonable. Divide among 4 serving dishes. Garnish with slivered almonds and serve immediately.
Sangria is traditionally made with robust red table wine; for this chilled dessert soup, use a light, fruity red, such as a Beaujolais or a Valpolicella.
Ingredients
3 cups 2-inch watermelon chunks (about 2 pounds with rind), seeds and rind removed
1/4 cup light, fruity red wine
1 tablespoon cranberry juice
Juice of 1 lime (about 2 tablespoons)
2 tablespoons sugar
1 tablespoon honey
1/4 honeydew melon, rind and seeds removed and cut into 1/2-inch pieces (about 1 cup)
1/4 cantaloupe, rind and seeds removed and cut into 1/2-inch pieces (about 1 cup)
1 tablespoon coarsely chopped fresh mint leaves
To make
01. Place 2 cups of watermelon chunks in a medium bowl. Add wine, cranberry juice, lime juice, sugar, and honey; let stand 15 minutes.
02. Cut remaining watermelon chunks into 1/2-inch pieces; set aside.
03. Transfer watermelon-and-wine mixture to a food processor and pulse until almost smooth, about 30 seconds. Return to bowl; add honeydew, cantaloupe, reserved watermelon, and mint leaves. Stir well, chill, and serve cold.
