Anise enhances summer desserts with a unique spiced sweetness. Popular options include Anise Infused Peach Crisp, Licorice Lemonade Sorbet, and Strawberry Anise Pavlova. Each recipe showcases fresh ingredients, making them perfect for warm weather. From Anise Honey Ice Cream to Spiced Berry Galette, these treats are simple to prepare and delightful to serve. They can easily elevate any gathering. Discover more about these enticing desserts and their preparation methods for a flavorful summer experience.
Anise Infused Peach Crisp
Anise Infused Peach Crisp is a delightful summer dessert that combines the sweet, juicy goodness of ripe peaches with a unique hint of anise flavor.
This dish is perfect for summer gatherings, barbeques, or simply as a sweet treat to enjoy on a warm evening. The preparation time is approximately 15 minutes, with an additional 30 minutes for baking, making it a quick and easy dessert that can evoke the essence of summer in every bite.
Ingredients:
- 4 cups fresh peaches, pitted and sliced
- 1 tablespoon lemon juice
- 1 teaspoon anise extract
- 1/2 cup granulated sugar
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- Pinch of salt
- Optional: Vanilla ice cream for serving
Cooking Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the sliced peaches with lemon juice, anise extract, and granulated sugar. Stir gently to coat the peaches evenly.
Transfer this mixture to a greased 9×13 inch baking dish.
3. In another bowl, mix the rolled oats, flour, brown sugar, ground cinnamon, and salt. Pour in the melted butter and mix until crumbly.
4. Sprinkle the oat mixture evenly over the peaches in the baking dish, ensuring the fruit is well-covered.
5. Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the peach filling is bubbling.
6. Allow to cool for a few minutes before serving.
Variations and Tips:
- For a more complex flavor profile, consider adding a pinch of nutmeg or a handful of chopped nuts (such as almonds or pecans) to the topping mixture.
- If available, mix in other fruits such as blueberries or raspberries with the peaches for a mixed fruit crisp.
- Serve the peach crisp warm with a scoop of vanilla ice cream on top for a perfect summer dessert.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to enjoy leftovers crispy!
Anise Spice Muffins
Anise spice muffins are delightful, fluffy treats that combine the warm, aromatic flavor of anise with the comforting texture of a classic muffin. Perfect for summer brunches, picnics, or an afternoon snack with tea, these muffins are a unique twist on traditional muffin recipes.
With a preparation time of about 15 minutes and a baking time of 20 minutes, they’re a quick and easy option for anyone looking to indulge their sweet tooth or impress friends and family with their baking skills.
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon anise seeds
- 1/2 teaspoon ground anise
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 cup milk
- 1 teaspoon vanilla extract
- Optional: powdered sugar for dusting
Cooking Steps:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, anise seeds, and ground anise. Mix well to distribute the dry ingredients evenly.
- In another bowl, whisk together the melted butter, egg, milk, and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps remaining.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- If desired, dust the cooled muffins with powdered sugar before serving.
Variations & Tips:
- For a fruity twist, add 1 cup of chopped fresh or dried fruit, such as cherries or cranberries, to the batter before baking.
- You can replace half of the all-purpose flour with whole wheat flour for a healthier option.
- If you prefer a sweeter muffin, increase the sugar to 1 1/4 cups.
- Serve warm, with butter or cream cheese for added richness, or enjoy them plain to savor the anise flavor.
Enjoy your delicious anise spice muffins—perfect for any summer gathering or cozy evening at home!
Licorice Lemonade Sorbet
Licorice Lemonade Sorbet is a revitalizing and unique dessert that perfectly combines the zesty brightness of fresh lemons with the sweet, distinct flavor of anise.
This sorbet is a delightful palate cleanser and a creative way to enjoy the flavors of summer. Ideal for those who love herbal notes and are looking to impress guests at a summer gathering, this recipe requires about 20 minutes of preparation time and an additional 4 hours for freezing, making it a fun and satisfying treat for warm days.
Ingredients:
- 1 cup fresh lemon juice (about 4-6 lemons)
- 1 cup granulated sugar
- 2 cups water
- 1 tablespoon anise extract
- 1/2 cup fresh mint leaves (optional for garnish)
- Lemon zest (for garnish)
Cooking Steps:
- In a small saucepan over medium heat, combine the water and granulated sugar. Stir until the sugar has completely dissolved, creating a simple syrup.
- Remove the saucepan from the heat and allow it to cool to room temperature.
- Once the syrup is cooled, stir in the fresh lemon juice and anise extract until fully combined.
- Pour the mixture into a shallow dish and place it in the freezer.
- After about 1 hour, use a fork to scrape the mixture, breaking up any ice crystals that have formed. Return to the freezer.
- Repeat the scraping process every 30 minutes for about 3 hours, or until the sorbet reaches a fluffy, frozen consistency.
- Once fully frozen, scoop the sorbet into serving bowls or a chilled dessert glass.
- Garnish with fresh mint leaves and a sprinkle of lemon zest before serving.
Variations and Tips:
- For a deeper anise flavor, you can steep 1 tablespoon of whole star anise in the simple syrup instead of using extract. Just be sure to strain it before mixing with the lemon juice.
- Experiment with other citrus fruits, such as lime or orange, to create your own signature sorbet.
- Serve the sorbet alongside fresh fruit or a light cake for an elegant dessert option.
- Store leftovers in an airtight container in the freezer for up to one week. Prior to serving, let the sorbet sit at room temperature for a few minutes to soften slightly for easier scooping.
Anise Honey Ice Cream
Anise Honey Ice Cream is a delightful summer dessert that combines the fragrant, herbal notes of star anise with the sweetness of honey to create a luscious, creamy treat. Perfect for those hot sunny days, this ice cream serves as a revitalizing end to any meal or a standalone indulgence.
With a preparation time of about 30 minutes, plus additional chilling time, you can easily whip this up to impress family and friends at your next barbecue or gathering.
Ingredients:
- 1 cup milk
- 2 cups heavy cream
- 3/4 cup honey
- 1 tablespoon whole star anise (or 1 teaspoon anise extract)
- 5 large egg yolks
- Pinch of salt
- 1 teaspoon vanilla extract
Cooking Instructions:
- In a medium saucepan, combine the milk, heavy cream, honey, and star anise. Heat the mixture over medium heat, stirring constantly until it begins to steam, but do not let it boil. Remove from heat and cover to let the star anise infuse for about 30 minutes.
- After the infusion, remove the star anise (if using whole) from the cream mixture.
- In a separate bowl, whisk the egg yolks together until they are smooth and pale. Gradually pour in about 1 cup of the warm milk mixture into the egg yolks while whisking constantly to temper them without scrambling the eggs.
- Return the tempered egg mixture back to the saucepan with the remaining milk mixture. Cook this over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 5-10 minutes).
- Remove the saucepan from the heat and stir in the salt and vanilla extract.
- Pour the mixture into a clean bowl, cover with plastic wrap pressing it directly onto the surface of the custard, and refrigerate until completely chilled (at least 4 hours, or overnight).
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container, smooth out the top, and freeze until firm (approximately 4 hours or until completely set).
Variations/Tips:
- For an extra flavor hit, consider adding a sprinkle of ground cinnamon or nutmeg during step 5.
- If you want an even more aromatic touch, add a few crushed cardamom pods into the milk mixture as it warms.
- To make this recipe dairy-free, substitute almond or coconut milk for the milk and heavy cream, and use maple syrup instead of honey. Adjust the quantities to your taste.
- Serve with a drizzle of honey on top or garnish with freshly chopped mint leaves for added freshness.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze it. Stir every 30 minutes with a fork until it reaches your desired consistency.
Enjoy this unique and invigorating Anise Honey Ice Cream as a standout dessert this summer!
Spiced Berry Galette
A Spiced Berry Galette is a rustic, free-form pastry that celebrates the delightful flavors of summer berries and is infused with aromatic spices, including a hint of anise. This dish is popular for casual get-togethers, family gatherings, or simply as a treat for yourself on a warm afternoon.
It takes about 30 minutes to prepare and 45 minutes to bake, making it a perfect balance of simplicity and deliciousness that both novice and experienced bakers can enjoy.
Ingredients:
- 1 ½ cups mixed berries (such as strawberries, blueberries, raspberries, and blackberries)
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground anise
- 1 teaspoon lemon juice
- 1 pre-made pie crust (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- Extra sugar for sprinkling
- Optional: whipped cream or vanilla ice cream for serving
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the mixed berries, granulated sugar, cornstarch, ground cinnamon, ground anise, and lemon juice. Gently toss to coat the berries evenly and set aside to macerate for about 10 minutes.
- Roll out your pie crust on a lightly floured surface into a rough circle, about 12 inches in diameter. Transfer it to a parchment-lined baking sheet.
- Spoon the berry mixture into the center of the crust, leaving about a 2-3 inch border around the edges.
- Fold the edges of the crust over the filling, pleating as needed to create a circular shape; the center will remain open.
- In a small bowl, whisk together the egg and milk to make an egg wash. Brush the edges of the crust with the egg wash and sprinkle the surface with extra sugar.
- Bake in the preheated oven for 35-45 minutes or until the crust is golden brown and the berries are bubbling.
- Remove from the oven and allow it to cool for a few minutes before slicing.
Variations and Tips:
- You can substitute the mixed berries with any summer fruits like peaches, nectarines, or cherries for a different flavor profile.
- For added texture, consider mixing in a small handful of nuts like sliced almonds or walnuts into the berry filling.
- If you prefer a sweeter galette, you can increase the sugar to taste.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the dessert experience.
- To make it ahead, prepare the galette and refrigerate it before baking; simply add an extra 5-10 minutes to the baking time.
Enjoy your delightful Spiced Berry Galette as a celebration of summer flavors!
Anise Almond Biscotti
Anise Almond Biscotti are delightful Italian cookies that offer a perfect balance of crunchy texture and aromatic flavors. These twice-baked treats are ideal for coffee or tea lovers and make a great companion for any summer gathering.
With a preparation time of about 20 minutes and a baking time of approximately 40 minutes, they are an easy yet impressive addition to your dessert table.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon anise extract
- 1 teaspoon vanilla extract
- 1/2 cup almonds, chopped
- 1 teaspoon anise seeds (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, baking powder, and salt; set aside.
- In a large mixing bowl, beat together the granulated sugar, brown sugar, and softened butter until creamy.
- Add the eggs, anise extract, and vanilla extract to the butter mixture, beating until well combined.
- Gradually mix in the dry ingredients until just combined. Fold in the chopped almonds and anise seeds (if using) gently.
- Divide the dough in half and shape each part into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
- Bake in the preheated oven for 25-30 minutes, or until lightly golden and firm to the touch.
- Remove from the oven and allow to cool on the baking sheet for about 10 minutes. Lower the oven temperature to 325°F (160°C).
- Carefully transfer the logs to a cutting board and slice them diagonally into 1-inch thick pieces.
- Place the biscotti back on the baking sheet, cut side up, and return to the oven for an additional 10-15 minutes, until dried and crispy. Allow to cool completely on a wire rack.
Variations and Tips:
- For a twist, consider adding dried fruits like cranberries or apricots for added sweetness and texture.
- For extra flavor, substitute the almonds with walnuts or pistachios.
- To store, keep biscotti in an airtight container at room temperature, where they can last for up to two weeks.
- Serve with a dipping chocolate sauce or alongside your favorite gelato for an indulgent dessert experience.
Chocolate Anise Tart
The Chocolate Anise Tart is a decadent dessert that combines the rich, creamy texture of chocolate with the unique flavor of anise. This delightful tart is perfect for chocolate lovers and those looking to impress guests at a dinner party or special occasion. The preparation time is approximately 30 minutes, with an additional chilling time of at least 2 hours before serving, making it an excellent choice for a make-ahead dessert.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 cup dark chocolate, chopped
- ½ cup heavy cream
- 2 teaspoons anise seed
- ½ teaspoon vanilla extract
- 3 large eggs
- ½ cup powdered sugar, for dusting
- Fresh mint leaves and/or chocolate shavings, for garnish
Cooking Steps Instructions:
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove from the oven and let cool.
- Melt the chocolate: In a saucepan, combine the chopped dark chocolate and heavy cream over low heat. Stir continuously until melted and smooth. Remove from heat and add the anise seeds and vanilla extract. Allow to cool slightly.
- Whisk in eggs: In a separate bowl, whisk the eggs until frothy. Slowly pour the cooled chocolate mixture into the eggs, whisking continuously to combine thoroughly.
- Bake the tart: Pour the chocolate and egg mixture into the cooled graham cracker crust. Bake for 25-30 minutes or until the filling is set but slightly jiggly in the center. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to firm up.
- Serve: Once chilled, dust the tart with powdered sugar and garnish with fresh mint leaves and/or chocolate shavings before slicing and serving.
Variations & Tips:
- Flavor Substitute: For a different flavor profile, consider using orange zest instead of anise seeds for a citrusy twist.
- Add Texture: Consider folding in some chopped nuts or toasting a layer of crushed hazelnuts to add a crunchy texture to the filling.
- Serve with Ice Cream: Pair the tart with a scoop of vanilla or anise-flavored ice cream for an indulgent dessert experience.
- Make Ahead: This tart can be made a day in advance, making it a fantastic option for entertaining.
- Pairing Drinks: A glass of port or a bold red wine complements the rich chocolate and anise flavors beautifully.
Anise and Coconut Macaroons
Anise and Coconut Macaroons are light, chewy confections that perfectly combine the sweet, nutty flavor of coconut with the unmistakable aroma of anise. These delightful treats make for a great summer dessert, ideal for parties, family gatherings, or simply to enjoy with a cup of tea or coffee.
With a preparation time of just 20 minutes and an additional 25 minutes for baking, you can whip up a batch of these tasty macaroons in no time.
Ingredients:
- 2 cups shredded sweetened coconut
- 1 cup sweetened condensed milk
- 1 teaspoon pure anise extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- Optional: powdered sugar, for dusting
Cooking Instructions:
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the shredded coconut, sweetened condensed milk, anise extract, vanilla extract, and salt. Stir until well blended.
- In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. This should take about 3-5 minutes with an electric mixer.
- Gently fold the egg whites into the coconut mixture. Make sure to incorporate the whites without deflating them too much.
- Using a tablespoon or a small cookie scoop, drop mounds of the mixture onto the prepared baking sheet, leaving a little space between each mound.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the tops are firm to the touch.
- Remove from the oven and let the macaroons cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
- If desired, dust with powdered sugar before serving.
Variations and Tips:
- For a chocolate twist, drizzle melted dark chocolate over the cooled macaroons or dip the bottoms of each macaroon in chocolate.
- You can substitute the anise extract with almond or lemon extract for a different flavor profile.
- For a nutty option, consider adding chopped walnuts or pecans to the coconut mixture before baking.
- These macaroons can be stored in an airtight container at room temperature for up to a week, but they’re best enjoyed fresh!
Strawberry Anise Pavlova
Strawberry Anise Pavlova is a light and airy dessert made with a crispy meringue shell layered with whipped cream and fresh strawberries, infused with a hint of sweet anise flavor.
This impressive but simple dish is perfect for summer gatherings, picnics, or any celebration where you want to impress your guests with something both beautiful and delicious. The preparation time for this dessert is approximately 20 minutes, plus 2 hours for chilling and setting the meringue.
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar (white or apple cider)
- 1 teaspoon cornstarch
- 1 tablespoon anise seeds
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- Fresh mint leaves (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle on the parchment as a guide.
- Prepare the Meringue: In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, achieving stiff and glossy peaks. Mix in the vanilla extract, vinegar, cornstarch, and anise seeds until well incorporated.
- Shape the Meringue: Spoon the meringue onto the prepared parchment paper, using the circle as a guide. Create a slight well in the center to hold the filling later.
- Bake the Meringue: Bake in the preheated oven for 1 hour and 15 minutes or until the meringue is firm to the touch and has a delicate golden color. Turn off the oven and leave the meringue inside to cool completely to avoid cracking.
- Prepare the Whipped Cream: In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip the mixture on medium speed until soft peaks form.
- Assemble the Pavlova: Once the meringue is cool, carefully remove it from the parchment paper and place it on a serving platter. Spread the whipped cream on top of the meringue shell, then layer with sliced strawberries.
- Serve and Garnish: Optionally, garnish with fresh mint leaves for a pop of color and extra flavor. Serve immediately for the best texture.
Variations & Tips
- Fruit Variations: While strawberries are a perfect pairing, feel free to experiment with other fruits like kiwi, raspberries, or blueberries for variety in flavor and color.
- Anise Substitute: If you’re not a fan of anise, you can substitute with crushed cardamom or omit entirely for a classic pavlova flavor.
- Whipped Cream: For added flavor, consider adding a splash of almond extract or a sprinkle of citrus zest to the whipped cream.
- Make Ahead: You can prepare the meringue a day in advance and store it in an airtight container. Assemble the pavlova right before serving for the freshest taste.
- Serving Suggestion: This dessert pairs beautifully with a light dessert wine or sparkling Champagne, making it perfect for celebratory occasions.
Anise-Peach Popsicles
Anise-Peach Popsicles are a delightful summer treat that combines the sweet, juicy flavor of peaches with the warm, aromatic notes of anise.
These invigorating popsicles are perfect for hot summer days and are enjoyed by both kids and adults alike. With a prep time of only about 15 minutes, plus some freezing time, you can easily whip them up to cool off during sunny afternoons. They are an excellent way to enjoy fresh fruit and are also a fun, creative dessert option for gatherings.
Ingredients:
- 4 ripe peaches, peeled and diced
- 1 cup water
- 1/3 cup granulated sugar
- 1 teaspoon anise extract
- Juice of 1 lemon
- Pinch of salt
- Optional: fresh mint leaves for garnish
Instructions:
- In a medium saucepan, combine the diced peaches, water, and granulated sugar. Bring the mixture to a boil over medium heat, stirring frequently.
- Once boiling, reduce the heat and let it simmer for about 5 minutes, allowing the peaches to soften and release their juices.
- Remove the saucepan from heat and let it cool for a few minutes. Then, blend the mixture until smooth using a blender or immersion blender.
- Stir in the anise extract, lemon juice, and a pinch of salt. Mix well to combine all flavors.
- Pour the peach-anise mixture evenly into popsicle molds, leaving a little space at the top for expansion.
- Insert sticks into the molds and freeze for at least 4-6 hours, or until completely solid.
- To remove the popsicles, run warm water over the outside of the mold for a few seconds to loosen them.
Variations and Tips:
- For added texture, you can reserve some diced peaches and fold them into the mixture before pouring it into the molds.
- Substitute fresh peaches with frozen peaches for a quicker version, adjusting sugar to your liking.
- Experiment with other fruits like mango or strawberries while still incorporating the anise extract.
- Add a splash of rum or vodka for an adult-only version.
- Garnish with fresh mint leaves when serving for an elegant touch.
Caramelized Anise Fruit Salad
Caramelized Anise Fruit Salad is a delightful and invigorating dessert that makes use of seasonal summer fruits and adds a unique twist with the aromatic flavor of star anise.
This dish is perfect for summertime gatherings, picnics, or as a light after-dinner treat for anyone who enjoys a balance of sweetness and spice. Preparation time for this salad is about 20 minutes, making it an easy yet impressive dish to whip up for friends and family.
Ingredients:
- 2 ripe peaches, pitted and sliced
- 2 ripe nectarines, pitted and sliced
- 1 cup blueberries
- 1 cup strawberries, hulled and halved
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 star anise pod
- 2 tablespoons unsalted butter
- Juice of 1 lemon
- Fresh mint leaves for garnish (optional)
Cooking Steps:
- In a small saucepan, melt the butter over medium heat. Add the star anise pod and let it infuse the butter for about 1-2 minutes.
- Add the sliced peaches and nectarines into the saucepan and cook them gently for about 3-4 minutes until they start to soften.
- Stir in the honey, vanilla extract, and lemon juice. Continue to cook for another minute until the fruits are well coated and glossy.
- Remove the star anise pod and discard it.
- In a large bowl, gently toss the caramelized peaches and nectarines with the blueberries and strawberries.
- Taste and adjust sweetness if needed, adding a bit more honey if desired.
- Serve immediately, garnished with fresh mint leaves if using, or chill in the refrigerator for 10-15 minutes before serving for a cooler option.
Variations and Tips:
- Feel free to experiment with different fruits such as cherries, figs, or melons based on seasonal availability.
- For an adult version, consider adding a splash of rum or white wine during the caramelization process.
- If you’re looking to add a crunchy element, sprinkle some toasted nuts or granola on top before serving.
- This dish can be made ahead of time; just wait to add the softer fruits like strawberries until just before serving to keep them fresh.
