Wine: Wagner's Reserve Blush (yeah NY wines!) and a Zinfandel from Kuleto Estate, CA.
Main Course: Tortellini with Italian Sausage, Mushrooms and Fennel (My home-run dish!)
Dessert: Refreshing Lemon Basil Ice!
Refreshing Lemon Basil Ice is one of my summer staples. It's nice and light, not heavy and filling which is perfect for a scorching summer day or after a big meal. Basil is also my new obsession which makes this recipe even better. Oh wait, top it off: it's super simple and requires only a few ingredients!
Refreshing Lemon Basil Ice
(Better Homes and Gardens)
3 cups water
1 cup sugar
1/2 cup slivered fresh basil
2 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
1. In medium saucepan bring water and sugar to boiling, stirring to dissolve sugar. Remove from heat; cool slightly (about 20 minutes). Add basil and let stand 30 minutes more. Pour through a fine mesh sieve; discard basil. Stir lemon peel and juice into syrup. Pour into a shallow baking dish. Cover; freeze 2 hours (edges should be firm and center almost firm).
2. Transfer mixture, half at a time, to blender. Cover; blend until slushy, stopping to scrape down sides as needed. Spoon back into dish, spreading evenly. Cover; freeze 2 hours more or until firm.
3. To serve, with a small ice cream scoop scrape across surface of mixture. Place scoops in small dishes. Top with lemon slices, fresh mint leaves and/or edible flowers.