Food Photography & Styling | August Assignment | Summer Dessert | Longboat Key & Bradenton FL Photographer

Cantaloupe & Campari | Cantaloupe Cream Popsicles 

ingredients:

• 1 cantaloupe, peeled, seeded, and cut into chunks
• 1 cup simple syrup*
• 2 tablespoons Camapri
• 2 tablespoons heavy cream

directions:

1. Puree the cantaloupe chunks in a food processor .  You will have close to 3 cups of puree.
2. Divide the mixture into two large glass measuring cups.  Add the Campari to one, and the heavy cream to the other.
3. Divide the simple syrup and add equally to both measuring cups, tasting as you go to reach the appropriate level of sweetness.
4. Pour the mixture into ice pop molds, leaving a bit of room at the top.  Insert the stick through the top of the tray and freeze until solid.  To remove the pops, place the mold tray in a sink of hot water for a few moments that comes up to, but does not cover the molds.  Test a pop and if it releases easily, they are ready to remove.  Store in plastic bags in the freezer.

Makes 10 popsicles.

Adapted from the book People’s Pops

*To make simple syrup:  In a small saucepan, add ¾ cup water and ¾ cup organic cane sugar (or regular sugar) and bring to a simmer over medium-high heat.  Stir the mixture until the sugar dissolves; remove from the heat and let cool.  Makes 1¼ cups.

Watermelon & Basil Popsicles

ingredients:

• 2 pounds seedless watermelon, cut into chunks
• 1¼ cups simple syrup infused with a handful of fresh basil*
• 15 small leaves additional basil, rolled an sliced into small strips (chiffonade)

directions:

1. *Make the simple syrup by combining ¾ cup organic cane sugar (or regular sugar) and ¾ cup water in a small saucepan.  Bring to a simmer over medium-high heat; stir to dissolve sugar.  When liquid is transparent, add the fresh basil, let simmer for a minute, remove from the heat and let cool.  Remove the basil after the liquid has cooled and discard.
2. Add the basil-infused simple syrup to the watermelon puree, tasting for the appropriate amount of sweetness.  Add the chiffonade of basil to the mixture and pour into an ice pop mold, leaving just a bit of room at the top.  Add the sticks and freeze until firm.  Unmold by placing in a hot water bath in the sink that comes just up to the mold top, but not over it.  Store in plastic bags in the freezer.

Makes 10 popsicles

Adapted from the book People’s Pops

Melon Carpaccio with Lime

Adapted from Bon Appetit magazine, July 2012

ingredients:

• ½ cup organic cane sugar (or regular)
• 4 sprigs mint plus additional leaves for garnish
• ½ vanilla bean, split in half lengthwise
• pinch red pepper flakes
• ½ cup fresh lime juice
• 1 honeydew melon, peeled, seeded, and thinly sliced
• ½ teaspoon lime zest
• assortment of edible flowers
• coconut sorbet

directions:

1. Make a simple syrup by combining ¼ cup water with the sugar in a small saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar.  Add the mint and the pinch of red pepper flakes; remove from the heat and let steep for 20 minutes.  Strain with a fine-mesh sieve into  a glass measuring cup or small bowl and add the lime juice.
2. In a large glass baking dish, add the melon slices and pour all but ¼ of the syrup over the melon.  Cover with plastic wrap and allow to chill for at least 1½ hours.
3. Present melon on dessert plates garnished with mint leaves and edible flowers and an additional drizzle of the syrup.  Add a scoop of sorbet to each dish and sprinkle all with the lime zest.  Serve immediately.