Rose gelatin, which is wine thickened with gelatin and maybe some berries. You can keep it in a thermos. Serve it in little bowls or cups with some berries. Another idea would be to take some of the nice grapes just coming into season and layer them in a glass or narrow bowl with a little brown sugar and sour cream. or .
Grilled fruit: pineapple, watermelon, etc. drizzled with pomegranate molasses or a balsamic reduction and garnished with chiffonaded mint or other herbs. Layered flavors but easy prep!
I would add that the ultimate "light, refreshing" dessert is fresh fruit. It's high summer, so your options here are stupendous.
In my area (SF Bay Area), the peak berry season has passed, and the stone fruits are changing (peaches on their way out, plumcots are still awesome). Melons are top notch right now, and that's what I would consider serving (maybe you can put them in some container or platter on ice).
11 Comments
https://food52.com/recipes/4185-aunt-mariah-s-lemon-sponge-cups
https://food52.com/recipes/15691-warm-gooey-citrus-pudding
https://food52.com/recipes/14257-jeni-s-splendid-lemon-cream-ice-cream
Voted the Best Reply!
lemon meringue pie
peach pie
In my area (SF Bay Area), the peak berry season has passed, and the stone fruits are changing (peaches on their way out, plumcots are still awesome). Melons are top notch right now, and that's what I would consider serving (maybe you can put them in some container or platter on ice).