The michelada is probably my favorite summertime drink, an incredibly refreshing beer cocktail made of a Mexican pilsner-style beer with tomato juice, hot sauce, lime juice and salt. Why not, we wondered, serve it up in frozen form? Sure, it's not as sweet as most ice creams, but what could be better for a summer afternoon than frozen beer? This ice cream is actually quite savory. There's as much salt in the recipe as sugar.
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The key to a great Valentine's Day dessert is lightness. The lush, raspberry base is balanced beautifully with tart hibiscus, light rose sweetness and a hint of lavender at the finish. Sweet and clean with an underlying complexity, it's incredibly easy to make and the final product is a bright and beautiful pink.
This recipe from The Ciao Bella Book of Gelato and Sorbetto adds just enough sugar to make these two bitter ingredients into a bittersweet apertif of a sorbetto, somewhere between a cocktail and dessert. When making the base be sure to taste since the amount of sugar you use depends on the sweetness of the grapefruit juice. Sweet Ruby Red grapefruits will require significantly less sugar than their white counterparts.
When I was a girl, I had three little girlfriends: Kristen, Sarah, and Alexandra. Alexandra's mother was called Medusa--at least figuratively. Every time I stood quaking before her towering frame in her frigid marble kitchen, I turned to stone. One...