Try this decadent (but easy!) dessert for your next Fall dinner party-- can be made ahead, and makes a big splash with flavor.
Here is the recipe that was used at the first Canning Club Meet-Up of 2015-- it's a slightly sweetened version, but you can up or down the sugar as you prefer. Use slightly firm and ripe peaches for best results!
Melon and Basil-- a match made in heaven. Slice you melon in half, seed, and then remove the outer rind. Cube, and then pop into the Vitamix with yogurt, basil, a pinch of sweet and salty, and then freeze! If you need popsicle molds, highly recommend the brand Zoku.
When peaches hit their moment in the spotlight-- end of July, early August-- jump and eat them with everything. In case you have a few in your fridge that have too many soft spots, the perfect solution is to make some rich and creamy peach ice cream. Ice cream base inspired by Jeni's.
Rhubarb can be a little sour on its own, but with the addition of some strawberries, these spring sweets begin to sing. Balance all that sweet and tart flavor with the creamy dairy, and you've got one fine dessert. This recipe is inspired by Jeni's Baked Rhubarb Frozen Yogurt and has been modified to include mostly our ingredients.

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