We are dying to try some of these fantastic drink and dessert recipes for Independence Day!
3 watermelon chunks,
3 additional watermelon chunks skewered on a pick for garnish
3/4 ounce fresh lime juice
1/4 ounce agave nectar
1/2 ounce St-Germain elderflower liqueur
2 ounces blanco tequila
In a cocktail shaker, muddle the 3 watermelon chunks. Add ice and the lime juice, agave nectar, St-Germain and blanco tequila and shake well. Fine-strain into a chilled, ice-filled collins glass and garnish the drink with the skewered watermelon chunks.
1/4 ounce absinthe
1 ounce genever, preferably Bols
3/4 ounce crème de violette (violet liqueur)
3/4 ounce pineapple gum syrup (thickened pineapple-flavored Simple Syrup)
3/4 ounce fresh lemon juice
1 spiral-cut lemon twist, for garnish
Rinse a chilled coupe with the absinthe; discard the excess. Fill a cocktail shaker with ice. Add all the remaining ingredients except the garnish; shake well. Strain into the coupe; garnish with the lemon twist.
2 ounces chilled framboise lambic
1/2 ounce crème de framboise (raspberry liqueur)
2 ounces chilled Prosecco
1 or 2 raspberries skewered on a rosemary sprig, for garnish
In a chilled pint glass, combine the lambic and crème de framboise and stir gently. Pour the drink into a chilled flute and top with the Prosecco. Garnish with the rosemary-skewered raspberries.
Blueberries Gone Wild
11 blueberries, 3 skewered on a pick
1/4 ounce fresh lemon juice
1/4 ounce agave nectar
Ice cubes, plus crushed ice
1 1/2 ounces gin
1/2 ounce pomegranate liqueur
1 lemon wheel
In a cocktail shaker, muddle 8 blueberries with the lemon juice and agave nectar. Add ice cubes and the gin and pomegranate liqueur and shake well. Strain into a crushed ice–filled rocks glass and garnish with the skewered blueberries and the lemon wheel.
Vanilla Ice Cream
2 cups milk or heavy cream
1/2 teaspoon vanilla extract
5 egg yolks
1/2 cup sugar
1. In a large saucepan over medium heat, combine the heavy cream, vanilla, and the seeds, and cook until bubbles appear around the rim. This should take about 5 minutes.
2. In a medium bowl, whisk the sugar and egg yolks until the mixture becomes a pale yellow color. Temper your eggs in the bowl with half of the hot heavy cream mixture, and pour into the saucepan. Cook over low heat, stirring constantly with a wooden spoon until the sauce has thickened, about 4 to 5 minutes. The sauce should cover the spoon, and you should be able to draw a line through the sauce with your finger.
3. Immediately strain the sauce into a bowl over ice to stop the cooking. When cool, add to ice cream machine, following manufacturer's instructions for best results.
All recipes from Food&Wine and cbsnews.com