Spice Up Summer Sweets
Fun ways to use fresh herbs and spices on fruit, in drinks, and in desserts.
BY REBECCA HEATON
IN PARTNERSHIP WITH WEBER, DASH, SPICE ISLANDS, 6666.
Spice Up Summer Sweets
Fun ways to use fresh herbs and spices on fruit, in drinks, and in desserts.
BY REBECCA HEATON
IN PARTNERSHIP WITH WEBER, DASH, SPICE ISLANDS, 6666.
If you think herbs and spices are reserved for just meats and vegetables, think again. There are a multitude of ways to use these seasonings, from savory to sweet.
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With the warmer months upon us, here are some fun and fresh ways to put
summer’s bounty of herbs and spices to good use, all with a sweet twist.
If you think herbs and spices are reserved for just meats and vegetables, think again. There are a multitude of ways to use these seasonings, from savory to sweet.
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With the warmer months upon us, here are some fun and fresh ways to put summer’s bounty of herbs and spices to good use, all with a sweet twist.
Summer is the season for grilling fresh foods, including fruit (yes, really!). Skewer strawberries and chunks of peach, pineapple, and banana, sprinkle with Spice Islands® Ground Saigon Cinnamon for some red-hot sweetness, and grill for two to three minutes on each side. Serve with plain yogurt mixed with chopped fresh mint.
Summer is the season for grilling fresh foods, including fruit (yes, really!). Skewer strawberries and chunks of peach, pineapple, and banana, sprinkle with Spice Islands Ground Saigon Cinnamon for some red-hot sweetness, and grill for two to three minutes on each side. Serve with plain yogurt mixed with chopped fresh mint.
Love fruit salad?
Elevate it by tossing a bowl of berries (strawberries, raspberries, blueberries) and cubed
fruit (peaches, apples, plums) with chopped fresh mint, rosemary, and thyme.
Love fruit salad?
Elevate it by tossing a bowl of berries (strawberries, raspberries, blueberries) and cubed
fruit (peaches, apples, plums) with chopped fresh mint, rosemary, and thyme.
Turn water from boring to fun by infusing it with herbs, spices, and fruit or veggies.
Add ingredients to a half gallon of water; leave at least four hours in your refrigerator for the best flavor.
Turn water from boring to fun by infusing it with herbs, spices, and fruit or veggies. Add ingredients to a half gallon of water; leave at least four hours in your refrigerator for the best flavor.
QUICK TIP
Freeze fresh herbs and fruit with coconut water in ice cube trays for a playful addition to any drink.
QUICK TIP
Freeze fresh herbs and fruit with coconut water in ice cube trays for a playful addition to any drink.
MINT
is one of summer’s most prolific herbs and adds a refreshing, cooling flavor to whatever it’s paired with. Blend it into a sweet pesto and serve over ice cream, on grilled fruit, or tossed with cubed watermelon.
BASIL
is a sweet, fragrant herb that complements many desserts, like these Grilled Strawberries and Rhubarb Compote and Coconut, Basil, and Lime Panna Cotta.
TARRAGON
has an aromatic licorice flavor that pairs well with berries, like in this Tarragon Berry Slump with Anise Oat Crumble.
MINT
is one of summer’s most prolific herbs and adds a refreshing, cooling flavor to whatever it’s paired with. Blend it into a sweet pesto and serve over ice cream, on grilled fruit, or tossed with cubed watermelon.
BASIL
is a sweet, fragrant herb that complements many desserts, like these Grilled Strawberries and Rhubarb Compote and Coconut, Basil, and Lime Panna Cotta.
TARRAGON
has an aromatic licorice flavor that pairs well with berries, like in this Tarragon Berry Slump with Anise Oat Crumble.
Summer Pineapple Toddy
Brush pineapple wedges with melted butter and pinches of Weber Fireball™ Whiskey Flavored Seasoning. Grill until warm. Drizzle with honey and a shot of brandy or orange-flavored liqueur.
Spicy Peaches ’n’ Cream
Halve and pit peaches. Brush with olive oil and sprinkle with pinches of Spice Islands® Curry Powder. Barbecue on both sides until grill marks form. Fill with yogurt mixed with raisins and chopped fresh mint.
Grilled Crustless Apple Pie
Lightly brush apple wedges with melted butter and grill until soft. Drizzle with maple syrup and sprinkle with generous pinches of Spice Islands® Ground Ginger and Ground Saigon Cinnamon. Finish with a dollop of light sour cream.
Summer Pineapple Toddy
Brush pineapple wedges with melted butter and pinches of Weber Fireball™ Whiskey Flavored Seasoning. Grill until warm. Drizzle with honey and a shot of brandy or orange-flavored liqueur.
Spicy Peaches ’n’ Cream
Halve and pit peaches. Brush with olive oil and sprinkle with pinches of Spice Islands® Curry Powder. Barbecue on both sides until grill marks form. Fill with yogurt mixed with raisins and chopped fresh mint.
Grilled Crustless Apple Pie
Lightly brush apple wedges with melted butter and grill until soft. Drizzle with maple syrup and sprinkle with generous pinches of Spice Islands® Ground Ginger and Ground Saigon Cinnamon. Finish with a dollop of light sour cream.
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Herbal bouquets
Add a decorative touch to your next picnic or summer dinner party table with small bouquets of fresh herbs. Collect herbs like purple and green basil, sage, thyme, tarragon, and chives. Cut all to about the same length, bunch together, put a small twig or stick in front, and tie a string around the whole thing (use jute twine for a more natural look).
Herbal bouquets
Add a decorative touch to your next picnic or summer dinner party table with small bouquets of fresh herbs. Collect herbs like purple and green basil, sage, thyme, tarragon, and chives. Cut all to about the same length, bunch together, put a small twig or stick in front, and tie a string around the whole thing (use jute twine for a more natural look).
Rebecca Heaton is the former editor of Live Naturally magazine.
Rebecca Heaton is the former editor of Live Naturally magazine.
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