Easy (after) dinner recipes: Beer ice cream, yogurt sorbet and more cool ideas

It’s Friday. Keep cool this evening -- and weekend -- with these tempting treats. The base for each comes together quickly, then just give them time to chill.

Beer ice cream: It’s the best of beer and ice cream, need I say more? This dessert can’t get any easier to make, as it uses only four ingredients and makes a base that comes together in minutes. Have a little patience and give this treat time to chill, and you will be rewarded.

Lucques’ yogurt sorbet: Another recipe that clocks in with only four ingredients, this creamy sorbet gets its refreshingly light tang from the yogurt in the base. Make it plain, or get creative and throw in some flavorings or fresh fruit when you’re making it.

Cucumber chile granita: At once spicy and refreshingly cool, this granita is easy to assemble and you don’t need any special equipment. Simply make the base and freeze, scraping the ice crystals as they form every half hour or so. Finished, you’ll have an incredibly fresh, light dessert or snack with the bright flavors of lime and cucumber balanced with the subtle spice of chipotle and New Mexico chile peppers. Hungry yet? You can find the recipe below.

CUCUMBER CHILE GRANITA

Total time: 20 minutes, plus freezing time | Serves 4 to 6

2 pounds cucumber
1/3 cup lime juice
1/2 cup sugar
1 dried New Mexico chile pepper
2 dried chipotle peppers
1 teaspoon salt

1. Dice the cucumbers into 1-inch pieces; do not peel the skins. Place the pieces in a food processor and puree until smooth. Strain into a medium bowl through a fine mesh strainer, pushing the juice out with some of the pulp. You should have 2 1/2 cups of juice and pulp. Set aside.

2. To a small saucepan, add the lime juice and sugar. Crush the dried peppers in your hands and add to the saucepan. Cook over medium heat, stirring occasionally, until the sugar is dissolved. Remove the syrup from the heat and cool slightly.

3. Strain the cooled syrup into the bowl with the cucumber juice and pulp, discarding the crushed peppers. Stir in the salt. This makes about 3 cups base.

4. Place the granita base in a large baking dish. Freeze, stirring every half-hour or so until the granita is frozen. To serve, shave the granita, raking the tines of a fork across the surface to break up the crystals. Serve immediately.

Each of 6 servings: 98 calories; 1 gram protein; 23 grams carbohydrates; 2 grams fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 19 grams sugar; 393 mg sodium.