When it comes to summer celebrations, things have to be easy. As in, enjoy the company, low fuss, really, truly easy. But, of course, I like to keep things fresh, seasonal, and, let's be real, as stunning as possible.
There's a certain ease that my Swedish friends always have at entertaining — as if nonchalant alfresco dining is in their DNA. Maybe because they only have a few months of gorgeous weather so they really truly want to make the most of it. Maybe because the sun doesn't ever really set in summer.
One of my favorite memories is an all-night summer dinner party that we had at my friends place out in the Swedish archipelago. Imagine the Swedish version of the Hamptons, if you're talking about the Hamptons sans stuffiness. We sat dockside and cooked a mishmosh of foods that people brought from their fishing adventures, their trip to the markets, or just whatever was in their cupboard, which quickly became gorgeous things like Creme Fraiche Shrimp Toasts, Grilled Ligonberry Venison, and a summer salad of peaches, pickled onions, and a tart, soft goat cheese.
Add to that a table full of votives in hurricane vases, a perfect playlist, and long weather worn communal tables - you get why we stayed there pretty much all night. If I were to recreate that night, I'd add in this Sour Cherry Pomegrante Peach Granita to finish it all off — something tart-sweet almost like an Adult Slushi in texture and as bright pink as the Swedish summer sunsets — that is, for those few minutes when it does finally set.
(about 1 1/2 pounds) peeled, pitted, and roughly chopped
no sugar added
or coconut sugar or date sugar
(from about 1 lime)
for garnish (optional)
Combine peaches, cherry juice, PAMA, sugar, and lime juice in a blender or food processor fitted with an S blade and process until very smooth, at least 1 minutes. Taste and add more sugar if desired. Pour mixture into a 1 pound loaf pan or a 9-inch-square baking dish.
Freeze for 3 hours, scraping the ice crystals from the edges into the center about every 45 minutes. Cover with plastic wrap and freeze until mixture is well frozen (it should be icy but light in texture). Serve topped with chocolate or whipped coconut cream, if desired.
Opening photo by Marcel // Food styling and photography by Aida Mollenkamp
Thanks for supporting these posts, which keep Salt & Wind running — this post was sponsored by PAMA of Heaven Hill Distilleries Heaven Hill Family of Brands. Bardstown, KY © 2015