After a heavy meal, this makes a light, refreshing turn around. It can be made with any berry that is available or stone fruit such as peaches. It is not difficult and can be started the day before.
- 4 cups of fruit, hulled or peeled and cut in half
- 1 cup ice cubes
- 1/4 cup whole unblanched almonds
- 1/4 cup sugar
- 3 tbsp. milk
- 2 tbsp. Amaretto
- 2 tsp. slivered unblanched almonds, toasted, for garnish
Place the fruit in a plastic bag and freeze for about 2 hours.
Remove from the freezer and place half the contents in a blender. Add the ice, almonds, sugar, milk and liqueur. Blend this until there is enough room to add the reamaining fruit and blend until smooth.
Divide among 4 serving dishes and garnish with the slivered almonds and serve immediately.
Serve with a Citrus Lace Cookie or Madeleine
Oysters Barbecued with Garlic Butter, Lemon and Parsley
What an twist – garlic and parsley – your very own breath freshener included. HA!
- 1 cup butter
- 3 garlic cloves, minced
- 1 large lemon
- 12 medium fresh oysters
- 7 flat leaf parsley sprigs, coarsely chopped
Preheat barbecue grill.
Melt butter in a saucepan and add the garlic. Squeeze lemon into the pot and drop in the lemon rind. Add a pinch of salt and pepper.
Place oysters on the grill (flat shell up) for around 10 minutes until they begin to open up. Poke off the top shell and spoon on the butter sauce. Garnish with more parsley and serve immediately.
Now, as this is for a celebration with adult friends and/or family, serve with the Mohito Punch (recipe below).
Mohito Punch
- 2 bottles x 750 ml sparkling pink lemonade
- 6 lemons (3 juiced, 3 sliced)
- 1 cup sugar
- 12 fresh mint sprigs
- 1/2 cup white rum
- 8 cups ice
Mix all these ingredients in a large pitcher and served totally chilled.
Who says we don’t know how to partaaay!