The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [267]
watermelon ice
MAKES 5 CUPS
1 4-pound wedge watermelon
½ cup superfine sugar
¼ cup fresh lime juice
2 tablespoons Campari
1. Remove the rind from the watermelon, cut the flesh into 2-inch chunks, and remove the seeds. Arrange in a single layer on a parchment-lined baking sheet or in a resealable plastic bag; place in freezer until frozen, about 1½ hours. (Transfer to airtight freezer bags if not using immediately.)
2. Place the frozen chunks in a food processor; process until smooth. Add the sugar, lime juice, and Campari; process until fully incorporated, about 5 minutes, scraping down as necessary. Freeze in an airtight container, at least 2 hours, until firm. Stir if the juice starts to separate from ice.
cantaloupe granita
SERVES 4
Look for the ripest melon you can find; it should have a sweet fragrance and a firm exterior that yields slightly at the stem end. Granita can be stored in an airtight container in the freezer for up to 2 weeks. We like to serve the granita over wedges of cantaloupe for added melon flavor.
1 cantaloupe (about 3 pounds)
¼ cup sugar
2 tablespoons fresh lemon juice
2 tablespoons water
1. Using a sharp knife, cut the melon in half lengthwise. Remove the seeds with a spoon, and discard. Slice off and discard the skin and pale green flesh. Cut the melon into large chunks.
2. Place in the bowl of a food processor fitted with the metal blade, and puree until smooth. Transfer to a nonreactive stainless-steel bowl, and set aside.
3. Combine the sugar, lemon juice, and the water in a small saucepan. Cook over medium heat until the mixture has thickened slightly. Remove from heat; let cool completely.
4. Stir the sugar syrup into the melon puree; place in the freezer, uncovered, until the mixture is chunky, about 1½ hours, whisking every 20 minutes to keep it from becoming too solid. To serve, divide among 4 shallow bowls.
concord grape sorbet
SERVES 10 TO 12
This sorbet gets its intense purple hue from Concord grapes, which have a deep blue-black skin. The longer you process it in the ice-cream maker, the lighter and fluffier your final product will be. Sugar cones are ideal containers for serving the sorbet al fresco.
1½ pounds Concord grapes (1-quart container)
¼ cup water
2/3 cup Simple Syrup (Basics)
1½ tablespoons fresh lemon juice
1. Prepare an ice-water bath; set aside. Combine the grapes and the water in a medium saucepan. Cook over medium-high heat until the liquid begins to bubble and the grapes start releasing liquid, about 4 minutes. Reduce heat, and simmer until the juices are dark purple and the grapes begin to break apart, about 3 minutes.
2. Pass the mixture through a food mill and then through a fine sieve into a large bowl set in the ice bath; stir frequently until completely cool. Stir in the simple syrup and lemon juice.
3. Transfer the mixture to an ice-cream maker, and freeze according to manufacturer’s instructions. Transfer to an airtight container, and store in the freezer until ready to serve, up to 2 weeks.
coffee ice cream affogato
SERVES 4
The word affogato means “drowned” in Italian; affogato al caffè is the name of a popular dessert in which hot espresso is poured over gelato just before it is eaten. The bitterness of the espresso acts as a pleasant counterpoint to the sweet creaminess of the ice cream. Liqueur intensifies the overall flavor. If you prefer, substitute very strong brewed coffee for the espresso.
1 pint best-quality coffee ice cream or gelato
4 ounces liqueur, such as sambuca, amaretto, or Frangelico (optional)
4 demitasse cups freshly brewed espresso
Just before serving, scoop the ice cream into 4 small bowls or large coffee cups. Divide the liqueur among 4 small glasses, if using; serve the liqueur and espresso alongside each bowl, and let each person pour them over the ice cream.
blackberry ice cream
MAKES ABOUT