We rounded up some of our favorite recipes, from Margarita pops to a grown-up wine-spiked slushie. You should probably make them this weekend.
Peach and Prosecco Ice
This simply elegant ice is inspired by the Bellini, a mix of peach nectar and Prosecco made famous at Harry's Bar in Venice. Scoop it into flutes and top with Prosecco for a lovely aperitif. The ice is good on its own, too, especially between courses.
Pink Grapefruit, Strawberry, and Champagne Granita with Sugared Strawberries
Use a Microplane grater or the smallest holes on a box grater to remove the lemon peel in thin, fine pieces. Any delicate buttery cookies—such as pirouettes, small shortbreads, or tender madeleines—would be delicious with the granita.
This grown-up take on a ballpark staple can also be made without an ice cream maker. To do so, put 1 cup of the wine, covered, in the refrigerator; chill. Puree the remaining wine with all remaining ingredients in a food processor. Pour the mixture into ice cube trays and freeze until solid. When you're ready to serve, just puree the ice cubes with the remaining wine in a blender.
The sorbet base takes only 15 minutes to assemble, but packs big flavor, thanks to a double hit of grapes. Add any leftover grape puree to a glass of sparkling water or to a quick pan sauce for chicken or duck breast.
Portland-based Salt & Straw adds a drop of vinegar and a hint of pepper to balance the sweetness in this strawberry shake, plus a splash of rum to make it deliciously grown-up. If you're making this for the under-21 crowd, just omit the booze.