4 Frozen Recipes for the Fourth of July

Fire up the grill, fill up the kiddie pool, and put your apron on, because it’s the Fourth of July! Here are a few frozen treats to keep you cool while you enjoy a barbeque or marvel at a fireworks display – all free of the top eight food allergens!

GranitaPineapple Strawberry Granita

  • 1 cup strawberries, hulled
  • 1 1/2 cups pineapple juice
  • 1/2 cup sugar
  • 1/4 cup water

Purée strawberries in blender or food processor; pour in pineapple juice, blend and set aside. In small saucepan over medium heat, bring sugar and water to a boil, stirring occasionally to dissolve sugar. Remove from heat and let syrup cool, about 20 minutes. Whisk pineapple-strawberry mixture into sugar syrup and pour into to a shallow metal pan. Place pan in freezer, mixing with a fork every 30 minutes until frozen, about 2-3 hours.

Orange Juice Slushie

  • 1 cup rice beverage
  • 1 (6-oz.) can frozen orange juice concentrate
  • 2 tsp. vanilla extract
  • ¾ cup sugar
  • 60 ice cubes, divided

In a blender, combine rice beverage, orange juice, vanilla extract, and sugar. Add 20 ice cubes and blend until ice is well-blended. Add another 20 ice cubes; blend again. Add remaining ice cubes and blend until the mixture is as thick as you want it to be.

Decadent Dark Chocolate Raspberry Sorbet

  • 2 1/4 cups water, divided
  • 1 cup plus 7 T. sugar, divided
  • 3/4 cup plus 6 T. cocoa powder, divided
  • 1/4 tsp. salt
  • 1/4 cup milk-free margarine, melted
  • 1/2 tsp. vanilla extract
  • 1 tsp. raspberry extract

In large saucepan, whisk together 1 1/2 cups water, 1 cup sugar, 3/4 cup cocoa powder, and salt. Bring to a boil, whisking frequently. Let boil, whisking frequently. Let boil, continue to whisk for 45 seconds. Remove from heat and stir in remaining cocoa poweder, sugar, margarine, vanilla and raspberry extracts, and remaining water. Whisk well.

Transfer mixture to a blender, and blend 15 seconds. Chill mixture overnight and then freeze it in an ice cream maker according to the manufacturer’s instructions.

Blueberry Ginger Sorbet

  • 2 cups water
  • ¾ cup sugar
  • ½ tsp. ground or fresh ginger
  • 1 (16-oz.) package frozen unsweetened blueberries

In a small saucepan over high heat, heat water, sugar, and ginger, stirring until sugar dissolves. In blender, add blueberries and water mixture. Blend thoroughly. Pour into freezer-safe container and freeze overnight, or until firm.

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