May 13th is National Fruit Cocktail Day. How about an easy “drunken fruit” dessert.

You can use winter fruits or summer fruits. More delicate summer fruits do best with a white wine marinade; winter fruits such as citrus and grapes can use either white or red.

You can do all of the prep work in advance and let the fruit marinate in the wine—overnight, if you like.

For Champagne, make an impression by pouring it into the bowls at the table. This also preserves the bubbles.

For kids and non-drinkers, use ginger ale.
 
 
RECIPE: DRUNKEN FRUIT
Ingredients

 
Preparation

1. USE a melon baller to scoop melon balls.

2. FILL wine goblets to 1″ of top with melon balls. Add wine.

3. GARNISH and serve with forks.

Here’s an even easier drunken fruit dessert recipe.
 
 
DESSERT WINES

White dessert wines include Ice Wine, Moscato d’Asti, Muscat and Sauternes.

You can also use a sweet sparkling wine, such as a demi-sec, doux or sec Champagne (see the styles below).

It’s counter-intuitive, but “sec,” which means dry in French, refers to sweeter Champagnes.

Brut designates a dry Champagne or cider. Sec Champagnes are sweeter than demi-sec.
 

[1] Who needs whipped cream when the berries are marinated in sweet Champagne (photo © DeLallo)?

[2] Adults get melon balls in wine. Here’s aversion for kids and non-drinkers (photo courtesy Diabetes.org.

Dry Champagnes are meant to be drunk with savory foods. Sweet Champagnes are dessert wines.

Either dry or sweet can be served as an apéritif.

Here’s how the sugar levels compare. The higher the percentage, the sweeter the Champagne.

[1] Make your own chocolate syrup for great chocolate milk. Photo courtesy Recchiuti

[2] Use good cocoa powder (photo © Balducci’s).

[4] An egg cream. The seltzer foam is part of the fun. The recipe is below (photo © Make Your Own Soda).

We taste a lot of products, and most of the commercial chocolate syrups don’t deliver a great chocolate experience. Most of them are cocoa-flavored corn syrup with thickeners.

It’s easy to make your own delicious chocolate syrup.
 
 
RECIPE #1: HOMEMADE CHOCOLATE SYRUP

Use the syrup in beverages or to garnish desserts and dessert plates. In the summer heat, an old-fashioned New York egg cream is a great idea (recipe below)
 
Ingredients

 
Preparation

1. MIX the hot chocolate or cocoa powder with the boiling water. Whisk until smooth. Depending on the sugar content of your mix…

2. ADJUST the sweetness. People on low-carb or sugar-free diets can use agave nectar or artificial sweetener. Don’t make it sugary-sweet: You want to enjoy the quality chocolate flavor.

3. SPICE up your chocolate syrup by adding a pinch or two of allspice, cardamom, chile, cinnamon, clove, nutmeg, pepper, or other spices, or 1/4 teaspoon of extract.
 
 
RECIPE #2: EGG CREAM

The egg cream contains neither eggs nor cream. So why is it called an egg cream?

Check out the history of egg creams.
 
Ingredients

 
Preparation

1. MIX 2-4 tablespoons of chocolate syrup, depending on how sweet a drink you prefer, in an eight-ounce glass. Add 4 ounces (1/2 cup) of whole milk.

2. POUR the seltzer into the center of the glass, to generate a head of foam. With a long-handled spoon, stir to blend the syrup and milk without disturbing the foam.

3. DRINK without a straw, in order to get chocolate milk and foam in each sip.

For year-round ease, we use a mix of red and green grapes soaked in Myers’s Rum, a dark, mellow rum, which hits the spot. They’re easy to prepare: just wash and pull off the stems. You can try any of your favorite fruits, cut into small pieces. Take advantage of cherry season; cherries in rum are always a hit.

Serve the fruit in brandy snifters, demitasse cups, sake cups, jiggers or anything that you have on hand. You can mix and match the glassware if you don’t have enough of any one type to serve all guests.

Use a citrus drink rimmer to decorate the glass rims for an even snazzier effect. If you have cocktail picks or small lobster picks, use them to spear the fruit; otherwise toothpicks are fine. Yes, you get to drink the rum too!

Click here for more dessert ideas.

Add some rum and serve! Photo by
Zsuzanna Kilian | SXC.

Sprinkle olive oil ice cream with sea salt
or shaved Parmesan. Photo courtesy
Canard Inc.

Like olive oil ice cream.

If the concept sounds strange, the flavor blew us away when we first had it in 2003, at Mario Batali’s Otto Enoteca in New York City.

The pastry chef, Meredith Kurtzman, made a trio of brilliant ice creams—we recall fig and crème fraîche ice cream were part of a trio that included olive oil ice cream.

Now, we’re about to make a batch with some fresh, fruity Lucero Olive Oil from California.

Get the recipe and make your own batch.

Find more of our favorite ice cream, gelato, frozen yogurt and sorbet in our Gourmet Ice Cream Section.

Due to temperature fluctuations or other improper storage, crystals of moisture can form, degrading the texture and the flavor. The reason that older containers often get these crystals is because the freezer door has been opened that many more times bringing in warm air, or temperature fluctuation.

Three tricks to try:

• Cover the surface of the ice cream with a layer of plastic wrap. Press the wrap onto the surface of the ice cream itself.
• Store opened cartons upside down.

We protect every spoonful of our favorite
Pomegranate Chocolate Chip ice cream from
Sheer Bliss. Photo courtesy Sheer Bliss.

• Buy a plastic storage container especially made to hold a half gallon. If you can’t stop the ice crystals problem with the first two tricks, it’s an excellent investment. The containers are available in round and rectangular shapes. Find them at housewares stores, hardware stores and Amazon.com.

Find our favorite ice cream brands and ice cream recipes, and learn the different types of frozen desserts in our Gourmet Ice Cream Section.