• Combine the red wine, pink grapefruit juice, pineapple juice, sliced peaches, blueberries, and strawberries in a large pitcher or punchbowl.
• Cover and refrigerate overnight to allow the flavors to blend.
• Just before serving, add the sparkling Italian soda and gently stir to combine.
• Serve chilled and enjoy!

• Stir together the rice milk, Simple Syrup, vanilla extract, and ground cinnamon in a large-size pitcher.
• Serve over ice and enjoy!

• To make the filling: Add the butter and cream cheese to the bowl of your stand mixer.
• Beat until creamy and fluffy.
• Add the cinnamon, cardamom, and vanilla extract.
• Continue to beat until well combined.
• Gradually add the powdered sugar, 1 cup (120 g) at a time, until fluffy.
• Cover and store in the refrigerator until ready to use.
• To make the cannoli shells: Pour the oil into a frying pan or skillet to a depth of ½ inch (1.
• 3 cm) and heat over high heat to 350° to 375°F (180° to 190°C), or when a drop of water sizzles immediately upon contact.
• While the oil is heating, mix the granulated sugar and cinnamon in a shallow dish and set aside.
• Roll up each tortilla, leaving about 1 inch (2.
• 5 cm) of space at both ends.
• Hold the tortilla’s shape with tongs and fry for 7 to 10 seconds on each side, ensuring an even golden brown.
• Transfer to a paper towel-lined plate to drain the excess oil, then immediately coat in the cinnamon-sugar mixture.
• Allow the shells to cool completely on a second plate.
• Repeat with the remaining tortillas.
• Once cooled, use a piping bag or a resealable plastic bag with a snipped corner to pipe the cream filling into each end of the cannoli shells, ensuring a little filling pops out of the openings.

• In a saucepan, bring the sugar and balsamic vinegar to a boil over medium heat.
• Boil for 3 minutes to ensure the sugar is fully dissolved.
• Remove from the heat and let cool for about 15 minutes.
• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line the bottom of an 8-inch (20-cm) square baking dish with a single layer of whole strawberries.
• Pour the balsamic syrup evenly over the strawberries.
• Bake, uncovered, for 15 minutes.
• Let cool before serving.

• Add the chocolate chips, wine, sugar, and butter to a saucepan and heat over medium heat.
• Bring to a boil and continue boiling for 3 minutes, stirring constantly.
• Add the cornstarch slurry and stir until thickened.
• Remove from the heat and continue to stir.
• Add the vanilla and almond extracts, stirring until shiny and smooth.
• Let cool, then store in mason jars in the refrigerator until ready to use.
• Warm in the microwave or run the jar under hot water to reheat the fudge sauce.

• Simmer the Base: In a pot, combine the vanilla soymilk, fresh lemon juice, lemon zest, evaporated cane juice (or granulated sugar), and nondairy butter.
• Bring to a boil, then reduce the heat to a simmer.
• Stir often to prevent overflow.
• Simmer for 10 minutes.
• Add Pectin: Slowly sprinkle in the fruit pectin while whisking vigorously to dissolve it completely.
• Simmer for 2 more minutes, then remove from the heat.
• Add Berries: Stir in the fresh or frozen raspberries.
• Freeze: Pour the mixture into an airtight container and freeze overnight.
• Serve: Scoop and enjoy a soft and scoopable gelato straight from the freezer!

Variations:

• Less Sweet: Reduce the sugar to suit your taste, or substitute with a sweeter alternative like agave syrup or maple syrup.
• Raspberry Variation: Try using other berries like strawberries, blackberries, or blueberries for a different twist.

• Melt: In a large microwave-safe bowl, combine the chocolate chips and butter.
• Microwave in 45-second increments, stirring between intervals, until melted and smooth.
• Let cool for a few minutes.
• Blend: Add the yogurt, agave, coffee liqueur, and peppermint extract to the melted chocolate mixture.
• Blend with an immersion or countertop blender until smooth, scraping down the sides as needed.
• Portion: Divide the mixture evenly among 4 small dessert dishes.
• Freeze: Place the dishes in the freezer overnight to set.
• Serve: When ready to serve, thaw each dish for about 10 seconds in the microwave for a soft and scoopable texture.

Variations:

• Extra Peppermint Kick: For a stronger peppermint flavor, increase the extract to ½ teaspoon.
• Vanilla Option: If peppermint isn’t your thing, substitute the peppermint extract with 1 teaspoon pure vanilla extract for a creamy chocolate-vanilla treat.
• Toppings: Garnish with crushed candy canes, chocolate shavings, or a drizzle of chocolate syrup for extra indulgence.