Fruit

A dollop of yogurt keeps these pops from being too icy, and we love the way the ginger adds a little spice.

Jeremiah Bacon, The Macintosh, Charleston, SC: "Infused simple syrup rounds out the flavor of cantaloupe for this quick dessert."

If you have a metal baking pan, use it; it will chill the mixture faster than a glass one. And remove the granita from the freezer when you scrape it—too much cold air will escape if you do this while the door's hanging open.

Ryan Lowder, The Copper Onion, Salt Lake City: "The cantaloupes we get here are really sweet, so we counter that with savory flavors."

Fold cardamom-scented plum compote through a mixture of whipped cream and meringue; then freeze for an airy, creamy, sliceable summer dessert.

Chef Kenney often makes these crepe-like pancakes for his family on the weekend. He couldn't resist including them in this menu as a shout-out to Jack Johnson's 2005 song "Banana Pancakes."

These little blueberry pies are simple to make, and thanks to their rectangular shape, you won’t end up with wasted scraps of dough.

Lillet, a fruity, easy-drinking fortified wine, is a staple in Chef Ripert's summer pantry.

This riff on a Tom Collins calls for Japanese whisky, which is known for being exceptionally balanced and smooth. Your favorite Scotch whisky is a good substitute.

The secret to homemade brittle? Work fast—it hardens quickly.

Real fruit instead of sugary juices or mixes cuts the cals in this sparkling sip. Tastes better, too.

Dates are revered, and much enjoyed, in Morocco. Of the more than two hundred varieties that the country produces, large mejhoul dates are the ones used for special occasions and special recipes like these stuffed dates. Typically, the almond paste is much sweeter than in this recipe, and the stuffed date is rolled in sugar. I prefer to let the dates' natural and intense sweetness shine. To make the dates festive, many Moroccan cooks work some food coloring—red, green, yellow, even blue—into the almond paste before stuffing it inside the dates.

Moroccans love fresh juices, and the combinations they make are eclectic and highly seasonal. This is one of my favorites. Although it is commonly prepared as a juice, it can also be a drinkable dessert, especially on warm summer days. I once had it as a "salad" served with a spoon in late fall in the eastern High Atlas. Oranges hadn't yet ripened, and instead the cook used small clementines from down the valley. Served before a communal platter of Berber Barley Couscous with Vegetables, the drink seemed closer to a light, sophisticated, vibrant green gazpacho than a rustic salad.

This is an impressive three-layered popsicle. Make sure each layer is completely frozen before adding the next, as it looks great when the layers are really well defined.

Use the whole mint sprigs, stalks included, for a good minty hit.

If you don't have a punch bowl, do what van Boven does: "Use a big glass vase—it's nice and tall and doesn't take up too much space on your table."

"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sweet and crunchy salad.

Some leaves deserve to infiltrate the dessert menu, like lemon verbena, infused here in a whipped cream that can be spooned over just about anything.