Summer’s end might be around the corner, but there’s still plenty of time to fit in an ice cream treat or three. With that in mind, I bring you a classic affogato recipe. My only adjustment to the original recipe is to substitute sugar-free vanilla ice cream. I used espresso, as is customary, but you can absolutely use coffee, just make sure it’s really strong. The next time I make this, I think I’ll sprinkle on some dark chocolate shavings and some finely chopped hazelnuts. Yum! This was my first affogato and I can tell you unequivocally that it won’t be my last! That flavor combo is amazing, and seriously, you couldn’t get much easier than combining three ingredients! Right?! So when you’ve just prepared a multi-dish dinner and don’t feel like making a complicated dessert, but still want something special, this ice cream delight is your solution.
- 1 pint vanilla-bean ice cream, sugar free (you won’t use the whole pint)
- 1/3 cup espresso or double-strength coffee
- 1 ½ ounces hazelnut liqueur, divided
- Pour 1/2 ounce hazelnut liqueur into each serving dish or cup.
- Put a generous scoop of ice cream into each dish.
- Pour coffee and over ice cream and serve.
This Raspberry Margarita just might be your new favorite summer drink! I know it’s mine! Raspberries and lime really do make the perfect pairing in this frosty, oh-so-pretty summertime drink. And it’s just in time for the 4th of July holiday as one more way to celebrate. I pureed the raspberries in this drink because I’m not fond of the seeds and I know a lot of people who don’t love them too, but if they don’t bother you go ahead and save a step by leaving them in when you blend the ingredients. I hope you’ll add this delicious and lovely Raspberry Margarita to your list of must make summer beverages. Happy 4th, everyone!
- 2 tablespoons honey
- 2 cups fresh raspberries, pureed
- 1/2 cup raspberry liqueur
- 1/2 cup white tequila
- 3 tablespoons orange liqueur
- 1/3 cup fresh lime juice
- Lime slices for garnish
- Raspberries for garnish
- 5-6 cups ice
- To puree raspberries: place a fine mesh strainer over a large bowl, pour raspberries into the strainer and press with the back of a wooden spoon to force the juice from the berries. All that should remain in the strainer are the seeds and pulp. Discard seeds.
- Blend raspberry puree, raspberry liqueur, tequila, orange liqueur, honey and lime juice. Add ice and blend. Garnish with lime slices and raspberries.
Makes 4 servings