TasteFood

When it's summertime and the living is easy, I can't think of a better way to enjoy the heat than with a refreshing, thirst-quenching beverage. Fruit syrups are a great addition to drinks, adding sweetness, fruity flavor, and vibrant color, and when there are more berries in the garden than you can shake a stick at, I gather a bunch and cook them with sugar, water, or citrus to make a versatile syrup to mix into drinks or drizzle over fruit.

Depending on the mood or time of day, I'll stir a few spoons of fruit syrup into icy glasses of Prosecco or sparkling water. If I'm feeling extra festive, I'll muddle a jigger-full with mint, lime, and rum and call it a Mojito. If you have extra syrup, freeze it in ice cube trays to pop into drinks or thaw later in the year for nostalgic sip of summer.

Blackberry Syrup

Feel free to substitute other berries, such as raspberries, strawberries, or boysenberries for the blackberries.

Blackberry Syrup

Makes about 1 cup

12 ounces blackberries

1/2 cup freshly squeezed lime juice

1/2 cup sugar

Combine all of the ingredients in a saucepan. Bring to a boil, then reduce the heat to medium-low and simmer until the blackberries soften and release their juices, about 10 minutes. Transfer to a food processor and process to blend. Strain through a fine-meshed sieve, pushing down on the solids to extract as much liquid as possible; discard the seeds. Store in the refrigerator for up to 5 days.

Blackberry Spritzers

Makes 1 serving

Ice cubes (optional)

1 part blackberry syrup

2 parts chilled sparkling water, white wine, or Prosecco

Lime wedge and mint leaves for garnish

Fill a wine or cocktail glass with ice, if using. Add the syrup and sparkling water and stir to blend. Garnish with lime and mint.

Blackberry Mojito

Makes 1 serving

1/2 lime, cut into 4 wedges

2 sprigs mint, plus extra leaves for garnish

2 tablespoons (1 ounce) blackberry syrup

Crushed ice

1.5 ounces white rum

Sparkling water

1 to 2 blackberries for garnish

Muddle 2 lime wedges, the mint sprigs, and syrup together in a sturdy highball glass. Fill the glass with crushed ice. Pour the rum over the ice and top with a splash of sparkling water. Garnish with whole blackberries, remaining lime wedges, and mint.

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood.

I've been on a barbecue bender. It's only June, and I need a time-out. This salad presents the perfect interlude. Fattoush is a Middle Eastern garden salad tumbled with toasted pita bread and feta cheese. The pita pieces serve as croutons, adding crispy contrast to the soft salad leaves, while absorbing the tangy sumac-infused vinaigrette. Sumac is a tart red berry which is dried, ground and used for cooking in Middle Eastern cuisine. This fresh and light salad is a wonderful antidote to meaty excess and a healthy vegetarian option for easy weeknight dining.

Serves 4 to 6

Vinaigrette:

2 tablespoons freshly squeezed lemon juice

1 tablespoon red wine vinegar

1 small garlic clove, minced

1/2 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

1/4 teaspoon dried sumac

1/2 cup extra-virgin olive oil

Pita:

2 pita breads

Extra-virgin olive oil

Salad:

2 romaine lettuce hearts, coarsely chopped

2 cups arugula leaves

1/2 pint cherry or grape tomatoes, halved

1/2 English cucumber, quartered lengthwise, thinly sliced

1/2 small red onion, thinly sliced

1/2 cup pitted kalamata olives

1/3 cup crumbled feta cheese, plus extra for garnish

1/4 cup coarsely chopped mint leaves, plus extra for garnish

1/4 cup coarsely chopped cilantro leaves

1. Combine all of the vinaigrette ingredients, except the olive oil, in a small bowl. Add the oil in a steady stream, whisking constantly until emulsified.

2. Preheat the oven broiler or grill. Lightly brush the pita bread with olive oil and cut each pita into 6 wedges. Broil or grill until light golden and crisp. Remove from the heat, cool to the touch, and break into bite-size pieces.

3. Combine the salad ingredients and the pita in a large bowl. Drizzle half of the vinaigrette over the salad and toss to combine. Add additional vinaigrette to taste and toss again. Serve garnished with feta and mint.

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood.

Father's Day is just around the corner, and the summer season is about to hit full stride. This means one thing: it's time for BBQ Ribs. Nothing says more than Dad and summer than a platter of crispy, finger-licking, sweet and spicy baby back ribs.

They say the key to BBQ is in the sauce. I agree, but I also say the key is in the rub. Coating the ribs in a dry rub and tucking them into the fridge overnight before grilling results in succulent and deeply flavored meat with a crispy bark. The salt in the rub will pull out the moisture then be re-absorbed into the meat, while the spices will stick to the exterior of the meat and form that ever so wondrous crispy exterior (the bark) during the grilling process.

So don't hold back -- Dad's worth it. Start this recipe the day before grilling. Then grill the ribs low and slow, until the meat is super tender. To prevent the sugars in the sauce from burning, only brush the ribs with sauce during the last 10 minutes or so of grilling, which will be just enough time to allow the sugars to caramelize. You can either brush the racks as they are, or cut them into individual ribs and then brush with the sauce.

Serves 4 to 6

Rub:

2 tablespoons kosher salt

1 tablespoon brown sugar

1 tablespoon granulated sugar

1 tablespoon cumin

1 tablespoon sweet paprika

1/2 teaspoon freshly ground black pepper

2 racks baby back pork ribs, 3 1/2 to 4 pounds, membrane trimmed

Sauce:

2 chipotles in adobo, minced, with juices

1 cup soy sauce

1/2 cup ketchup

1/2 cup brown sugar

1/2 cup bourbon

3 garlic cloves, minced

1. Combine the rub ingredients in a small bowl. Spread the ribs on a rimmed baking sheet and coat on all sides with the rub. Place on a rimmed baking sheet and refrigerate, uncovered, for up to 24 hours.

2. Prepare the grill for indirect cooking over low heat (250 degrees to 275 degrees). Grill the ribs until the meat is tender, about 2 1/2 to 3 hours, turning once or twice. Remove and cool the ribs until cool enough to handle, then cut into individual ribs.

3. While the ribs are grilling, combine the sauce ingredients in a small saucepan. Bring to a boil, then reduce the heat to medium-low and simmer 15 minutes, stirring frequently.

4. Prepare the grill for direct cooking over medium heat. Grill the ribs, turning as needed, until they begin to crisp. During the last 5 to 10 minutes of grilling, baste the ribs with the sauce and continue to grill until crispy. (If the ribs begin to burn, move them to indirect heat.) Serve warm.

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood.