Giada at Home: Family Recipes From Italy and California (28 page)

Cover and refrigerate for at least 6 hours or preferably overnight. Remove the tiramisù from the refrigerator at least 1 hour before serving.

Mascarpone cheese gives this dessert a smooth, creamy texture, making it more like a sherbet than an ordinary granita. Best of all, you don’t need to scrape it as it freezes to create icy granules, so it’s truly a snap to make. Serve it with tiny glasses of limoncello for a perfect summer dessert.

Combine the lemon simple syrup, mascarpone cheese, limoncello, and salt in a food processor. Process until the mixture is smooth. Pour the mixture into an 8 × 8-inch glass baking dish. Freeze for at least 4 hours or until the mixture is firm.

Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.

MAKES ABOUT 1½ CUPS

In a small saucepan, combine the sugar, 1 cup water, and the lemon zest and juice over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.

Chocolate Honey Almond Tart

I love desserts that transform just a few simple ingredients into a show-stopping confection. Honey gives this rich tart an intriguing, elusive flavor and floral aroma. Serve the tart in small wedges, as it is extremely rich, or cut it into little triangles to pack along on a picnic.

Preheat the oven to 350°F. Butter the bottom and sides of a 9-inch round springform pan.

Place the graham crackers and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, 15 to 20 seconds. Add the butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Cool to room temperature, about 20 minutes.

In a small saucepan, whisk together the heavy cream and honey over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Put the chocolate chips in a medium bowl. Pour the hot cream mixture over the chocolate and stir until smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 5 hours or preferably overnight.

Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Cut into wedges and serve.

Pomegranate and Mint Sorbet

Like raspberries and chocolate, pomegranate and chocolate make a very sexy couple, and they give this sorbet a little more body and interest than your basic fruit flavors. Its sweet-tart flavor is refreshing on a hot day, and the mint syrup has a real cooling effect.

In a glass pitcher, combine the mint simple syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture into an ice cream maker and freeze according to the manufacturer’s instructions. During the last 10 minutes of freezing time, add the mini chocolate chips.

Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.

MAKES 1 CUP

In a small saucepan, combine the sugar, ½ cup water, and mint leaves over medium heat. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until the sugar has dissolved, 5 minutes. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.

Limoncello and Blueberry Cooler

Ginger-Tea Lemonade with Basil

Sweet Basil Smoothie

Caffè Latte with Vanilla Whipped Cream

Citrus Salad