Caitlin Bensel; Food Styling: Melissa Gray; Prop Styling: Missie Neville Crawford
Active Time
5 Mins
Total Time
5 Mins
Yield
Serves 4 (serving size: about 1 1/4 cups)

When the temperatures begin to skyrocket in the summertime down South, there are several ways to enjoy (yes, enjoy!) and stay relaxed in the heat. Besides getting away to the nearest lake or beach, Southerners use food as a means of staying cool and comfortable. Thankfully, the farmers’ markets are brimming with garden vegetables which shine in quick and easy main dish salads or no-cook supper options, good choices when you don’t want to heat up the oven. A piece of seasonal fruit will always supply instant refreshment, and you can also use them in cool and creamy desserts, such as this charmingly retro Watermelon Pie. Another way to stay cool—and entertained—is to serve a jiggly gelatin salad, such as this sweet-and-salty Strawberry Pretzel Salad, a mainstay at church potlucks, family reunions, and holiday dinners.

Even in the heat of summer there’s always room on the menu for dessert. Keep it simple with an icebox pie, a luscious concoction of crumb crusts and creamy fillings. Many icebox pie recipes require no cooking, but those that do need only a short time on the cooktop or in the oven. You simply refrigerate or freeze the pies when they are completed. You can’t knock the convenience and invigorating qualities of ice cream, whether you make your own or buy your favorite store brand. Vanilla ice cream is a key ingredient in this recipe for this Frozen Lemonade.  Spoon a pint of ice cream into your blender, adding cold lemonade, and a splash of fresh orange juice and lemon juice. Process until the mixture is smooth. To keep this semi-frozen as long as possible, keep your glasses chilled until you are ready to pour.  Garnish with mint sprigs, orange and lemon slices, or paper umbrellas.  

How to Make It

Process all ingredients in a blender on high speed until mixture is completely smooth, about 1 minute. Serve immediately.