Fresh and Aromatic Herb-Infused Delish Dessert Recipes for the Summer (And Beyond!)

Summer is here, and you definitely need something light and refreshing to keep you upbeat and energetic. There's no better way than to infuse your desserts like sorbets, ice creams, tarts, and even custards with the brightness and freshness of herbs to get not just delicious dishes but also ones that capture the essence of this season. We promise you these are the most refreshing and the most delicious dessert recipes that will transport you to Italian shores.

Pineapple and Mint Granita

Ingredients:

• 2 large and sweet pineapples (use fresh if available)
• 3-5 sprigs of mint (can adjust to liking)
• 2-3 tbsp of agave syrup (made with 1:1 ratio of agave nectar and water)

Instructions:

• Purée the pineapple in batches in a food processor then sieve it to extract juice. You should get about 3 to 4 cups of juice from this.
• Blanch the mint leaves in hot water, then immediately extract them and drop them in ice cold water.
• Dry them on a kitchen towel, chop them finely, and add them to the pineapple juice.
• Pour the juice into a shallow dish and let it freeze for about 4 to 5 hours.
• After this, scrape a fork to scrape the surface of the frozen juice until you get a fluffy texture.
• Pop the tray back into the freezer.
• Take the tray out right before you’re about to serve.
• You can also add some sparkling wine to the granita to create a boozy version.

Coconut, Basil and Lime Panna Cotta

Ingredients:

• 400 ml coconut milk
• 30 ml sugar
• 1 tbsp agar agar powder
• 1-2 tbsp lime zest
• 1 tsp coconut oil
• ½ cup basil leaves
• A pinch of salt

Instructions:

• Simmer coconut milk, sugar, lime zest, and agar agar powder in a saucepan for just about 5 minutes or so. Whisk thoroughly to ensure that all of the agar agar has completely dissolved. Set this mixture aside.
• Blend basil leaves, coconut oil, salt, and the cooler coconut milk mixture until smooth.
• Transfer into ramekins and let this set and chill for about 4 to 5 hours.
• Invert the set panna cotta onto serving dishes. You can whip up some coconut milk until light and airy and use it as garnish.

Peach and Rosemary Cobbler

Ingredients:

• 2 cans peaches with juice
• 1 tsp finely chopped fresh rosemary
• 2 tbsp honey
• 100 gm plain flour
• 1 tsp baking powder
• Pinch of salt
• 35 gm cold butter, diced
• 35 gm caster sugar
• 50 gm ground almonds
• 1 egg
• 4 tbsp milk
• 1 tbsp softened butter

Instructions:

• Preheat the oven to 190° C. Lightly smear a baking tray with the softened butter.
• Drain all except two tablespoons of juice from the canned peaches.
• Arrange them in the dish along with the finely chopped rosemary.
• Mix the honey and juice together and pour it over the peaches.
• Create the cobbler topping with flour, baking powder, salt, and the cold cubes of butter. Mix with your hands until you get a fine crumb.
• Add the sugar, ground almonds, egg and milk into the flour. The goal is to achieve a soft, sticky dough.
• Ladle it over the peaches, ensuring that all of the fruit is not covered.
• Bake in the preheated oven for about half an hour.
• Once done, enjoy warm with a scoop of vanilla ice cream.