This refreshing summer dessert takes advantage of the cherry and berry season. Rote Grütze is a popular specialty from Northern Germany and has a lovely tart flavor. Serve with vanilla custard, cream or vanilla ice-cream.

Ingredients:

6 cups fresh or frozen, unsweetened berries (raspberries, strawberries, red currants, or a combination of these)
1/2 cup sugar
2 tbsp. cornstarch
1/4 cup cold water
1 tbsp. fresh lemon juice
1 tsp. vanilla extract

Preparation:

1. For fresh berries: stem, wash and dry in a colander.  For frozen berries: thaw before using.
2. For a smooth pudding, process berries in a blender, 2 cups at a time, until pureed.
3. For a chunkier texture, process 4 cups, and chop the rest, blending with puree.
4. Stir cornstarch in cold water until smooth.
5. Combine berries and sugar in non-stick saucepan.  Bring to a boil over medium heat, stirring constantly.  Stir cornstarch mixture again, then add into the berry mixture gradually, while still stirring.
6. Reduce heat and let simmer for 3 minutes, stirring constantly, until mixture starts to thicken.
7. Remove from heat and stir in the lemon juice and vanilla.
8. Pour into a serving bowl, or individual dessert bowls.
9. Cover and chill in the refrigerator for 24 hours.
10. This is traditionally garnished with a Vanilla Custard Sauce, but you may also use whipped cream, vanilla ice cream, or heavy cream.

Ingredients:

4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter

Directions:

1. Heat oven to 400°F  (200°C).
2. Butter two cake pans well.
3. Beat eggs until light yellow in color. Add remaining ingredients, mix thoroughly.
4. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F  (175°C) and bake 10 minutes.
5. Slide onto hot plates. Serve with lemon slices, powdered sugar and butter – or raspberry syrup, maple syrup, fresh berries, whatever you like.

Ingredients:

1 cup fresh strawberries
3/4 cup sugar
1 tbsp. gelatin (unflavored)
1/2 cup cold water
2 tbsp. lemon juice
1 cup cream
fresh fruit for decoration (peach, cherry, apple, orange, apricot, black/red currants)

Directions:

1. Slice strawberries and mix with the sugar. Set aside until sugar dissolves.
2. Sprinkle gelatin over cold water. Let stand for 5 minutes, then heat a little bit until gelatin dissolves completely.
3. Add gelatin and lemon juice to sliced berries.
4. Add in the whipped cream. Pour into a fancy mold or serving dish.
5. Chill in the fridge until set. Carefully unmold and serve.
6. Decorate your Strawberry Cream with the slices of lemon and/or orange (optional).

Ingredients:
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– 4 cups apple juice (the lighter, the better)
– 2 cups cranberry juice
– 2 cups white grape juice
– 1 bottle champagne (or for non-alcoholic use ginger ale)
– 1 cup sliced ripe peaches (fresh, not canned!)
– 1 cup vodka
– 1 lemon (thinly sliced)
– 1 orange (thinly sliced)
– 1 cup sugar
– 3 large carnations and mint sprigs
– fresh cranberries, cherries, strawberries to taste

Method:
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1. Fill ice cube trays 1/3 full with white grape juice.

2. When ice is hardened, place one cranberry in each of the cubes and fill the remainder of the cube with more grape juice. Freeze.

3. In a large jar (sun tea jar is perfect), combine vodka with other fruit and sugar and place in refrigerator. Chill all other ingredients.

4. The day of the event, fill the punch bowl with the cranberry and apple juice. Slowly add the vodka and fruit mix followed by the champagne.

5. For presentation, tear the petals off the carnations and sprinkle atop the punch. Carnations are edible.