Freelance projects galore, two house guests, one emotional World Cup game, a wonderful night in Williamsburg, and the wild Pride Parade made for quite a weekend. Oh, and not to mention the scorching heat. To help the endless stream of soccer fans and my house-guests’ friends cool off, I made my signature sorbet and ice cream cups. They are super simple to make and topped off with blueberries make for the perfect patriotic treat (they also gave my friends and me something other than Donovan to drool over).

Ingredients:

-Two pints of raspberry sorbet

-One pint of vanilla bean ice cream

-Pint of blueberries

Let the raspberry sorbet melt until it’s soft enough to mold. Fill glasses with the sorbet, pressing it down and place in the freezer until they have reset. Right before serving top with a scoop of vanilla ice cream and sprinkle with blueberries.

I’m thinking of making these for the 4th of July, along with this cake.

View of the city from the Williamsburg Waterfront, listening to the Silversun Pickups