Now on to the flavors that will make summer sizzle... and heads up - some involve alcohol! After all, we did say they were adventurous! Enjoy! And be sure to let us know if you have a favorite!
Margarita: Combine lime juice, tequila, and agave nectar to taste and a little orange juice.
Gingerale: Thinly slice enough fresh ginger (no need to peel) to get 2 cups. Cook in 4 cups of water until nice and spicy. Add sugar or Splenda to taste and bring to a boil. Strain and freeze.
Lemon-Lavendar Buttermilk: Make a syrup of 1/3 cup sugar, 3 tablespoons water and 1/4 teaspoon of lavendar; heat just until sugar has melted. Let steep until cold. Strain and stir in 3 tablespoons lemon juice and 1 cup buttermilk.
Hibiscus: Steep several red zinger tea bags in boiling water until flavorful. Add sugar or Splenda to taste, stirring until dissolved.
Cucumber-Mint: Combine 3 cups of peeled and seeded cucumber, 1/2 cup sugar, 3-4 tablespoons of lime juice and 2/3 cup of fresh mint leaved and puree. Push through a strainer and freeze.
Vanilla-Caramel: Combine 2/3 cup of sugar and 1 tablespoon lemon juice in a skillet and cook over low heat until sugar has caramelized. Remove from heat and add 2 cups of milk (be careful, it will sputter - it's hot). Return to heat and stir until sugar has melted. Stir in 2 teaspoons vanilla extract and freeze.
Toasted Coconut: Gently warm coconut milk, add zest from lemon, orange and lime, cover and steep until cool. Meanwhile in a 350 degree F oven, toast angel flake coconut until golden brown. Strain and remove zest from coconut milk, then stir in toasted coconut and sugar or Splenda to taste.
Butter-Pecan: Saute 3/4 cup of chopped pecans in 3 tablespoons butter until golden brown and fragrant. Add a couple of cups of milk and light brown sugar to taste and heat just until warm. Cover and let sit 30 minutes. Push through a strainer, stir in a teaspoon of vanilla extract and freeze.
Pumpkin Pie: Place a can of pumpkin puree in a blender along with light brown sugar to taste, cinnamon, nutmeg, allspice, ginger, a touch of ground cloves and enough milk to make a pourable mixture.