PG tested

Here, one base is easily transformed into two different sophisticated desserts. A granita is simply a frozen mixture of water, sugar and flavoring -- a grown-up "slushee."

To make sorbet, you would take the same watermelon base and chill the mixture completely. Run it through your ice cream machine, following the manufacturer's instructions. Sorbet freezes more quickly than ice cream, so make sure to keep a close eye on it, and taste frequently near the end. Either serve immediately or freeze for an hour or two for a harder texture. As with the granita, it can be stored for a few days, but be sure to scoop it gently into a freezer-safe container. Don't pack it down or it will freeze into a solid mass.

-- China Millman

• 1 cup water
• 1/2 cup sugar
• 2 tablespoons tequila
• 5 heaping cups watermelon, cubed (approximately 4 cups of liquid once pureed and strained)
• 2 to 3 tablespoons fresh lime juice

To make base

Combine water, sugar and tequila in a small saucepan. Bring to a boil, turn down heat and simmer for 5 minutes. Cool.

Meanwhile, cube watermelon, de-seed if necessary, and blend in 2 to 3 batches. Pour through a coarse strainer, pressing down on solids to extract all of the juice.

Combine about half of the syrup and 2 tablespoons of the lime juice with the watermelon juice. Stir to combine, and taste. Adjust sweetness and tartness with additional lime juice and syrup. Remember that the flavors will be slightly muted when the mixture is frozen.

For the granita

Pour the mixture into a wide shallow pan and place in your freezer. Approximately every 20 to 30 minutes, remove from freezer and, using a fork, scrape the frozen surface of the mixture, breaking up any clumps and flaking the mixture into ice crystals. Don't worry if it is slushy.

Continue to freeze and scrape until the mixture is light and fluffy. It will take about 2 to 3 hours depending on the width of the pan, the temperature of your freezer, etc.

Ideally, it should be served immediately, but it will be delicious for several days.

To store, gently scoop it into freezer-safe containers and cover. Before serving, fluff it with a fork.

PG TESTED

The basis for this recipe was a salad made by Annie Rivers of Murrysville. .

-- China Millman

• 1 cup red quinoa
• 2 cups water
• 6 ounces artichoke hearts
• 2 heaping cups 1/2 inch cubed (de-seeded) watermelon
• 6 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup feta cheese
• Salt and pepper

Combine quinoa, water and a pinch of salt in a heavy-duty saucepan. Bring to a boil, then lower to a simmer. Cover and cook for about 15 minutes, until all the water has been absorbed and the quinoa is tender. Transfer to a bowl and let cool (occasionally fluff the quinoa with a large spoon so that it cools without overcooking or becoming sticky).

Drain and thoroughly rinse 6 ounces of jarred artichoke hearts. Slice whole hearts in half, then cut into  1/4 inch slices.

Cut watermelon into  1/2 cubes and de-seed, if necessary.

Combine olive oil and balsamic vinegar in a small bowl and whisk thoroughly to combine.

Fold artichoke hearts, watermelon and feta into the salad. Just before serving, drizzle with vinaigrette to your liking, gently fold to combine, then taste for seasoning. You may not need any additional salt, because feta is so salty, but a little freshly ground black pepper helps bring together the savory and sweet components of the dish.

-- Adapted from Annie Rivers

PG tested

This cold peach soup was recently served as part of Kaya's monthly vegetarian dinner, where they topped it with a scoop of ginger beer sorbet. To make it slightly more savory, I increased the cucumber and peppers, and decreased honey. As is, it is only mildly spicy. If you'd like more heat, add another serrano chile or two.

-- China Millman

• 5 pounds peaches
• 1 small red bell pepper, seeded and diced
• 1 cucumber, peeled, diced (if seeds are large, remove with a spoon)
• 1 small garlic clove, minced
• 1 scallion, sliced
• 1 serrano chile, seeds discarded, minced
• 1 Anaheim chile, seeds discarded, diced
• 1 tablespoon plus 1 teaspoon sherry vinegar
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons honey
• Salt

Peel peaches, either with a serrated peeler, or by blanching them -- scoring the bottom with a small x, plunging them into boiling water until their skin starts to peel back (about 30 seconds), then plunging them into a bowl of ice water to stop them from cooking.

Cut peeled peaches into wedges. Combine peaches, vegetables and sherry vinegar. Puree in a blender in several batches until smooth. Transfer mixture to a large bowl. Whisk in olive oil and honey. Season to taste with salt (and pepper, if you'd like). Chill for at least 3 hours, or overnight, allowing air to escape so it will have a smoother mouthfeel. Taste and season again just before serving.

Serves 8.

-- Adapted from Kaya restaurant