Lemon Pots de Crème with Raspberries

This custard-like dessert is delicious and fast. The tartness of the lemons mixes well with the sweet raspberries for a great summertime treat.

Lemon Pots de Crème with Raspberries

2 cups heavy cream

1/2 cup sugar

1/4 cup fresh lemon juice

Food coloring (if desired)

1 cup raspberries

1 Tbsp sugar

Combine cream and 1/2 cup sugar in a medium pot and stir until sugar is dissolved. Cook over medium heat, stirring frequently, until mixture reaches a vigorous boil. Continue cooking for three minutes while constantly stirring.

Remove mixture from heat. Add lemon juice and a few drops of yellow food coloring. Stir well. Allow to cool for five minutes.

Pour into four to six small ramekins. Cover with plastic wrap and refrigerate for at least six hours.

For raspberry sauce, I combined raspberries with about 1 Tbsp of sugar in a food processor and pulsed until smooth.

Top cream pots with raspberry sauce, and a dollop of whipped cream (if desired).

Blackberry Limeade

This delicious drink was the result of a late-night lemonade craving. The lime juice and blackberries seem to be a winning combination. Yum! My rating: 5 out of 5.

Blackberry Limeade

10oz frozen blackberries

1/2 cup lime juice

2/3 cup sugar

1 liter ginger ale

De-frost the berries in the microwave. Puree in a blender. Pour through a fine metal sieve to get rid of the seeds and other fiber. You should have around 1 cup of blackberry juice.

Stir all ingredients together and chill.

You can dilute it with more ginger ale if desired.