STRAWBERRY, LEMON AND VANILLA ICE CREAM PARFAITS

This impressive no-cook dessert transforms storebought ice cream and sorbet — and further elevates homemade versions — with a simple fresh strawberry sauce. Graham cracker crumbs add a pleasing crunch.

If you don’t have parfait glasses, spoon into tall glasses or Mason jars. (Adapted from Desserts: More Than 140 of Our Most Beloved Recipes by the editors of Food & Wine)

1 lb. (454 g) strawberries, hulled and quartered

1/4 cup (60 mL) sugar

1 tbsp. (15 mL) fresh lemon juice

1/2 tsp (2.5 mL) pure vanilla extract

3/4 cup (180 mL) whipping cream

2-3 cups (500-750 mL) vanilla ice cream

4 whole graham crackers, coarsely crushed

2-3 cups (500- 750 mL) lemon sorbet

In a food processor, combine strawberries with sugar, lemon juice and vanilla.

Pulse until strawberries are coarsely chopped.

Let stand until the strawberries release some of their juice, about 10 minutes.

Process strawberries until smooth.

In a medium bowl, using a hand or electric mixer, beat the cream until soft peaks form.

To assemble, spoon 2 tbsp. (30 mL) of the strawberry sauce into each of 4 parfait glasses.

Top with a scoop of vanilla ice cream, a sprinkling of crushed graham crackers, a scoop of lemon sorbet and another 2 tbsp. (30 mL) of the strawberry sauce.

Top the parfaits with a dollop of whipped cream and finish with a sprinkling of graham crackers.

Serve immediately. Serves 4.