And don’t forget a couple alcohol doused desserts…

Car and Ian’s Spiked Sorbet – Thank goodness my sister and brother-in-law keep the ideas coming!  This one is great with or without alcohol – and so cheap and easy! Just buy a can of fruit in heavy syrup (make sure of the heavy syrup – this won’t come out right with light syrup or juice) and freeze the fruit – syrup and all.  When it is frozen, dump into a blender and mix until sorbet-like in texture. To spike it, simply add liquor to taste – delish and refreshing!  Car and Ian particularly love doing this with fab, exotic canned fruits they find at their local Chinatown market such as lychee and guava.

Patti’s Kahlua Mousse - One of my favorite desserts of all time!  Disclaimer – this recipe does call for raw eggs so if you are nervous about eating something with uncooked eggs…oh well, that just leaves more for me! For those who don’t care…all you need is: 1 cup sugar, 1 cup water, 12 oz package semi sweet chocolate chips, 4 eggs, dash of salt, 1/3 cup Kahlua, 3 cups whipped cream.  Combine sugar and water in a pan and heat lowly until sugar is melted, about 5 min.  Put chocolate chips in blender with eggs and salt.  Turn blender to lowest speed and add the syrup in a steady, slow stream.  Blend until smooth.  Add Kahlua and mix.  Fold in the whipped cream (real, folks, whipped until stiff – not the canned type!) You can put in individual serving dishes, a casserole or a quart mold.  Chill several hours.  Freezes great!  At serving time top with a dollop of whipped cream – serves about 12 (super fab and fru) and is scrumptious!

Many thanks to Ian Rosenberg, Caroline Laskow, Patti Marshall, Melissa Lawton and Andrea Moya for the welcome additions to our recipe collections.  I am going to go mix one up right now before the A/C guy calls me back. Here’s to keeping cool…and keeping your cool – Cheers!

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