I just made this simple dessert recently. I picked a yellow daylily from the garden, removed the stamen from the center, put the daylily in a martini glass, and put a round ball scoop of strawberry sorbet in the center. Fun and simple.

Haven't made these yet, but yum! I like that it can be done ahead of time.

LEMON-RASPBERRY ICE CREAM BOMBES

Vanilla ice cream surrounds a soft lemon-cream and raspberry-sorbet center.

1/2 cup sugar
1/4 cup fresh lemon juice
2 large egg yolks
1 1/2 teaspoons (packed) finely grated lemon peel
1/8 teaspoon salt

1/2 cup chilled whipping cream

1 quart vanilla ice cream

3/4 cup raspberry sorbet

2 cups fresh raspberries
Fresh mint sprigs (optional)
Lemon peel

Whisk sugar, lemon juice, yolks, peel, and salt to blend in top of double boiler. Place over simmering water (do not allow bottom of pan to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160F, about 6 minutes. Transfer mixture to medium bowl. Chill until cold, about 45 minutes.
Beat cream in another medium bowl until cream holds peaks.

Fold into lemon mixture in 3 additions. Cover and chill at least 6 hours and up to 1 day.

Line six 3/4-cup custard cups with foil, leaving generous overhang. Slightly soften quart of ice cream in microwave at low setting in 10-second intervals. Measure 1/2 cup ice cream and place in 1 prepared custard cup. Using back of teaspoon and dipping spoon in glass of warm water as needed, press ice cream in even layer over bottom and up sides of cup, creating hollow in center. Place cup in freezer. Repeat with remaining 5 prepared cups. Return remaining ice cream in quart to freezer. Freeze ice cream in cups 1 hour.

Spoon 2 tablespoons sorbet into hollow in center of each cup and pack firmly. Return cups to freezer for 1 hour.
Divide lemon cream among cups, smoothing tops. Freeze 1 hour.

Slightly resoften remaining ice cream in quart container in microwave at low setting in 10-second intervals. Spread 2 tablespoons ice cream over lemon cream in each cup, covering completely. Fold foil overhang over bombes to cover; freeze at least 3 hours and up to 2 days.
Open foil on bombes; turn bombes out onto dishes. Peel off foil. Spoon fresh berries alongside. Garnish with mint sprigs, if desired, and lemon peel.
Makes 6.

Bon Appétit

carol suggested i add this to the list, i have to say after eating it 3 times in the last 24 hours i agree... its the epitome of summer, fresh fresh and more fresh!

org basil sorbet with marinated melon

3/4 c sugar
3/4 c water
2 c fresh oj
1 c tightly packed basil
3 T grand marnier or org vodka etc
3 T org zest

combine sugar and h20 on high heat until sugar dissolves, then simmer 5' so you have a bit more then 1c. combine the other items, pour syrup over and let sit for at least an hour or longer to meld the flavors. strain cooled mix into your ice cream maker.

honeydew melon
lime juice
2 T gin
chopped mint for garnish

cut melon into 6 wedges, remove rind. put in plastic bag and add juice and gin and marinate for a few hours. slice into thin strips, garnish, add sorbet, drizzle syrup over the fruit.

{{gwi:1537033}}

Here is my favorite Pound Cake recipe. Perfect for all of the fresh fruit that is available this time of year.

Janelle McComb, who was Elvis's friend from the time he was a boy in Tupelo Mississippi used to bake two loaves of this cake every Christmas and bring them to Graceland. On a good day, Elvis could eat one all by himself. He shared the other with his entourage.

ELVIS PRESLEY'S FAVORITE POUND CAKE
3 cups sugar
1/2 pound of butter softened
7 eggs room temperature
3 cups cake flour, sifted twice
1 cup heavy cream (not whipped)
2 teaspoons vanilla extract
Thoroughly butter and flour a 10-inch tube pan. Cream together the sugar and butter. Add eggs one at a time, beating extemely well after each addition. Mix 1/2 half of the flour, then the whipping cream, then the other half of the flour. Beat 5 full minutes. Add vanilla. Pour batter into prepared pan. Set in cold oven and turn temp to 350 degrees. Bake 1 hour to 90 minutes, until a sharp knife inserted in the cake comes out clean. Cool in the pan 5 minutes. Remove the cake from the pan and cool thoroughly. Wrapped well in foil, this cake keeps several days.

My group likes grilled pineapple too. I just dip it in butter and then brown sugar and grill. Great by itself or with ice cream.

Here are a couple of others I have in my files from Ruthanna. Can you tell I'm leaning toward the grilling thing?

GRILLED STRAWBERRY SUNDAES (Ruthanna)
1/ 4 cup orange juice
1/ 4 cup strawberry spreadable fruit
1 tsp. cornstarch
2 pint strawberries, hulled
2 cups low-fat vanilla frozen yogurt
Preheat the grill to a medium heat. In a medium saucepan, combine the orange juice, spreadable fruit, and cornstarch. Set aside. Thread the strawberries onto 4 skewers. Grill the kebabs, turning once, for 4 to 5 minutes. Meanwhile, place the medium saucepan directly on the grill or on the stovetop over medium heat and bring to a boil, stirring constantly. Cook, stirring, until the sauce is slightly thickened, about 1 minute.
Remove the strawberries from the skewers and stir gently into the sauce mixture in the saucepan. Divide the yogurt among 4 bowls, spoon the strawberry sauce over, and serve.
Notes: Can substitute ice cream for the frozen yogurt if desired. Sauce is best when serve hot. Can also be served over sliced angel food or pound cake.

GRILLED PEARS WITH BUTTERSCOTCH SAUCE serves 4 (Ruthanna)
4 large firm-ripe Anjou or Bartlett pears
3 Tbs. fresh lime juice
2 Tbs. sugar
1/3 cup evaporated milk (can be evaporated skim milk)
2 Tbs. firmly packed light brown sugar
2 tsp. butter (not margarine or spreads)
1/ 2 tsp. vanilla extract
Peel the pears, halve lengthwise, and core. With a sharp knife, cut a very thin slice from the rounded side of each pear half so they will lie flat. In a bowl, toss the pear halves with the lime juice and sugar.
Grill the pears over medium heat for 4 minutes. Turn them over, drizzle with any remaining lime mixture, and grill for 5 minutes, or until tender.
Meanwhile, in a small saucepan, combine remaining ingredients. Cook directly on the grill or stovetop over medium heat, stirring constantly, until the mixture comes to a gentle boil. Cook until the sauce is smooth and slightly thickened, about 2 minutes. Divide the pears among 4 plates, drizzle with butterscotch sauce, and serve hot or warm.

David

No exact recipe for this but it is.

Cut fresh oranges in half and scoop out the fruit. Place the orange shells in the freezer. At dessert time fill each shell with lemon, lime or orange sherbert. Decorate with a mint leaf.

You cna use large lemon shells too , fill the orange shells with lemon sherbert and the lemon shells with orange sherbert.

I found this recipe yesterday while at my hairdressers.

Plum-Raspberry Buckle

1 1/2 c. flour
1 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp salt
1 1/2 sticks butter, softened
3/4 c. sugar
2 large eggs
1 1/2 tsp vanilla
1/3 c. milk
4 ripe medium plums (red or black or a combo; pitted and cut into 1/4" wedges
1 c. raspberries

Streusel

2 Tbl flour
2 Tbl light brown sugar
1 Tbl butter, cut into bits
1/4 tsp cinnamon
Confectioners sugar for garnish

Preheat oven to 350 degrees

Line a 9" baking pan with non stick foil extending the foil 2" above pan on 2 sides.

Mix flour, baking powder, spice and salt in small bowl. Beat in butter and sugar in a large bowl with mixer on high speed until smooth. On medium speed beat in eggs and vanilla just until combined. On low speed, beat in flour mixture and milk just to blend.

Scrap batter into prepared pan. Arrange plums, evenly spaced in diagonal rows, on top. Scatter with raspberries.

Streusel:

Rub ingredients together with fingertips, until moistened and clumpy. Scatter between fruit on areas of exposed batter.

Bake 55 minutes or until a wooden pick inserted in center comes out clean and buckle pulls away slightly from sides of pan. Cool in pan on a wire rack.

Lift foil by ends onto work surface. Using 2 spatulas, lift cake from foil onto serving plate. Dust with confectioners sugar. Serve warm or at room temperature.

Well, the Plum Buckle sounds so yummy, but I have been dying to make something with blackberries, so even though this sounds like a pain, I think I am going to give it a go.

Blackberry Almond Shortbread Squares (from "Martha Stewart Living" magazine, Aug. 2004)

10 TBLSP unsalted butter, softened, plus more for preparing the pan
1 3/4 cups all purpose flour, plus more for dusing the pan.
1/2 cup whole blanched almonds (2 oz.)
1/2 tsp. salt
1/2 tsp. ground cinnamon
3/4 cup plus 2 TBLSP confectioner's sugar, plus more for dusting
1/4 tsp. pure almond extract
1 lb. blackberries (about 4 cups)
Freshly grated zest of one orange (I'll probably use the lemon zest I already have on hand)

Preheat oven to 350. Butter a 9x13 inch baking pan. Line with parchment paper and butter the lining. Dust with flour, tap out excess.

Arrange nuts in a single layer on a baking sheet. Bake until golden, ~15 min. Let cool, then grind in a food processor until fine.

Whisk together flour, nuts, salt and cinnamon in a med. bowl, set aside. Put 3/4 cup plus 1 TBLSP sugar and butter in the bowl of an electric mixer fitted with the paddle attachment, mix until pale and fluffy, about 3 min. Mix in almond extract. Add flour mixture in 2 batches, mix until a crumbly dough forms. (Note: I don't have a mixer so will use my food processor's plastic blade for the mixing)

Press all but one cup dough onto the bottom of the prepared pan. Toss berries with zest, scatter over dough. Sprinkle with remaining sugar, then crumble reserved dough on top.

Bake until golden, about 30 min. Let cool on a wire rack. Cut into 12 squares, dust with confection sugar.

jain.....i did the orange basil sorbet.....it is really awesome! I forgot the orange liqueur and my ice cream maker didn't seem to freeze it up well. I was a bit worried last night, but stuck it in the freezer anyway about 9:30 (too tired to try anything else with it) I just tried a tiny spoonful and it is so good. Next time would let it steep a bit longer with te basil.

If anyone is making the Plum-Raspberry Buckle there is not enough flour in the Streusel topping. So just add about 1/2 c. flour and if this is not enough to make it crumbly like it is supposed to be just add an addition tsp of flour at a time until it is right texture.

Michelle

chancesmom, so glad you like it! i think its so refreshing with the marinated melon and mint, just a super combo! i find sorbets do not set in mixers, just make it like a soft serve and pop in the feezer. the liquor keeps it from freezing solid, but without it, i am sure its still delish~
i have also made a lime basil sorbet that is fabulous, you actually puree the basil with the lime juice and do not strain, its terrific! and if you haven't tried the blueberry, cinnamon & lavender sorbet, make that your next must make!