Dinner on the Deck.

SUMMER
PLEASURES

COOL FREEZES page 79

1 tablespoon Chambord or Cassis liqueur,
optional

General Manager, John Rugani, invites
you to enjoy dinner on the deck. Deck
tables available on a first-come, first-
serve basis and we are offering a com-
plete dinner menu.

Casual Dining • Beautiful Setting • Public Welcome

Located on 12 Mile Road in front of the Copper Creek Subdivision between Halstead and
Haggerty Roads 27925 Golf Pointe Boulevard, Farmington Hills

(810) 489-1656

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LJriique 3E3 cp.

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See Our Newly 1-xparlde d, cth Remodeled, Store

Expanded Service Featuring PLUS and EXTENDED sizes •
FULL FIGURED Bathing Suits • Com to Line of Girdles, Shapers, Contra Panties T.' Lingerie
• Full, Service Wig epartment • Mastectomy Services

3646 Rochester Rd. • Troy • Centu

Plaza • 248 680-1600

To make sugar syrup: In a
medium sauce-pan, combine sug-
ar and water. Bring to a simmer
over moderate heat. Cook for 3
minutes, or until sugar is dis-
solved. Cool to room tempera-
ture and refrigerate until chilled.
(Syrup may be refrigerated cov-
ered indefinitely.)
To make in ice cream maker:
In a food processor with the met-
al blade, process strawberries un-
til pureed. Add yogurt, sugar syrup
and liqueur, if using. Pour into ice
cream machine and freeze ac-
cording to manufacturer's direc-
tions. Serve immediately or freeze
for several hours.
To make in food processor: At
least 5 hours before serving, or as
long as overnight, arrange berries
in a single layer on baking sheet
and freeze until solid. In a food
processor with metal blade, process
half the berries with sugar syrup
until pureed. With machine run-
ning, add remaining berries
through feed tube and process un-
til pureed. Add yogurt and liqueur,
if using, and process until smooth
and creamy. Serve immediately or
freeze for several hours. Makes
about 2 1/2 cups.
Variation: Substitute 3 cups
cubed peeled cantaloupe for the
strawberries. Omit liqueur.

To make sorbet: Cut melon in
half. Remove seeds and cut mel-
on into 1-inch cubes. You should
have about 4 cups.
Stir together chilled syrup, mel-
on, lime juice, lime peel and
liqueur in large bowl. Pour a third
of the mixture into a food proces-
sor fitted with the metal blade.
Puree until smooth. Remove to
bowl and repeat 2 more times.
Pour melon into ice cream ma-
chine. Freeze 25 to 30 minutes
or until slushy. Meanwhile, beat
egg whites with electric mixer un-
til stiff peaks form. With ice cream
machine running, pour whites
into melon mixture. Freeze un-
til desired texture is obtained.

Blueberry Sorbet

1 cup water
1 cup sugar
1 pint fresh blueberries, picked over
2 to 3 tablespoons fresh lemon juice, to taste

To make sugar syrup: Ina medi-
um saucepan, combine sugar and
water Bring to a simmer over mod-
erate heat Cook for 3 minutes, or
until sugar is dissolved. Cool to
room temperature and refrigerate
until chilled. (Syrup may be refrig-
erated indefinitely.)
To make sorbet: Rinse the blue-
berries and pat dry. In a food
processor or blender, process the
berries until pureed. Combine
berries and syrup and pour the
mixture into a chilled 13-by-9-inch
metal pan. Freeze until solid, sev-
Honeydew Melon Sorbet eral hours or overnight.
1 cup water
Break the sorbet into small
1 cup sugar
chunks.
Place in a food processor
1 very ripe honeydew melon
1 tablespoon lime juice
and process until smooth and
1 tablespoon grated lime peel (about 3 limes)
creamy. Serve immediately, or pack
1/2 cup Midori melon liqueur
into a covered container and freeze
2 egg whites
To make sugar syrup: Ina medi- for up to 2 hours. Makes 1 quart.
um saucepan, combine sugar and Piña Colada Sherbet
watet Bring to a simmer over mod- I 1/2 cups sugar
erate heat. Cook for 3 minutes, or 3 cups water
fresh ripe pineapple
until sugar is dissolved. Cool to 1 1 medium-size
can (6 ounces) frozen pineapple concen-
room temperature and refrigerate
trate,
thawed slightly
until chilled. (Syrup may be refrig-
1 can (8 1/2. ounces) cream of coconut
erated indefinitely.)
IA cup light rum