Here are some frozen treats to try before the end of summer!

Recipes by Laya Fishman, photographed by Bayla Fishman


1 cup water

1/2 cup hot water

1/4 cup sugar

1 tablespoon lemon

Mix sugar and hot water until dissolved. Add in lemon and cold water and mix. Add ice to pitcher before serving. Makes  1 3/4 cup.

VARIATION: Add a little bit of grape juice to your cup and PRESTO, PINK LEMONADE!


Take the lemonade (recipe above) and place in a cup. Wrap in foil and poke a cake pop stick or Popsicle stick through the foil. Freeze overnight and ENJOY!



Sorbet Ruffles:

1 pint raspberry sorbet

1 pint vanilla ice cream (dairy or parve)

1 pint mango, passion fruit, or lemon sorbet

Allow your sorbets and ice cream to melt. (You can put in fridge or you can put it in the microwave if you have no patience like me :P ) Make sure the raspberry sorbet is not hot and spread an even layer covering 1/3rd of a muffin tin (you can use paper but silicone hold the shape better). Freeze for two hours. Repeat with the ice cream and the mango. After frozen completely take out of muffin tin and flip over revealing three beautiful layers. You can put some dessert sauces on the bottom of the plate for decoration.  Makes 16 cups

VARIATION: Do the same thing in a springform pan or bundt pan and cut slices.

Banana Swirl:


Freeze 2 bananas. Once frozen, place in food processor to make a yummy, easy frozen snack.