How to Stay Cool in the Desert in July - Culinary Edition

Last year I spent a long weekend in Joshua Tree at the end of June, which ushers in the hi-desert’s hottest season.  Temperatures climb into the 100’s and the sun bakes the earth. This year, I was prepared for the same when I took nearly a week at the Mojave House over the 4th of July.

It wasn’t actually that bad!  But the sun is still intense, and I have fantastic air conditioning in just one room.  So, measures had to be taken. I had to master the art of the siesta. The key, my friends, is coconut sorbet with iced sun tea.  It’s like a double-punch of electrolytes and caffeine - just what you need to rehydrate and recharge.

First, if you move to the desert, bring an ice cream maker.

Second, if you don’t have TV or internet, get a complicated cookbook, like the Ciao Bella gelato/sorbetto bible.

Third, visit your local farmer’s market!  You may just meet a lovely Persian-Armenian who blends her own saffron black tea.

The night before, make your coconut sorbet base, and chill in the fridge overnight.  Ciao Bella’s recipe uses coconut water, water, sugar, and shredded coconut that gets mixed in right before churning.  Then, in the morning, stick the base into the ice cream maker. Liberally drizzle caramel sauce over it when it’s done churning, then pop it into the freezer.  (I don’t even take it out of the mixer - just straight in.)

Your second morning task is to pop 2 tea bags and cold water into a mason jar, then leave it outside in the sunniest spot.  Ideally, this location will not see shade until afternoon. This is the time to give some love to that otherwise un-usable section of patio.

Then, pretend you’re in a regular climate and go about your day doing all of the things.  At about 1 or 2 you will collapse, begin feeling light-headed, and ask yourself why your lips are continuously parched even though you are drinking plenty of water.  It’s time to replenish.

Scoop out some of that sorbet, and pour your sun tea over a glass full of ice, then put your feet up.  Between the rejuvenating electrolytes in the coconut sorbet and the way the sultry sweet caramel brings out the saffron in the tea, you’ll be recharged and ready to tackle the rest of your day in no time.  Just stay inside until it cools down a bit.