We’re all about cool treats right now, especially luscious sorbets. Here, you’ll find both simple sorbet recipes that let the fruit shine as well as interesting flavor combos (Hello, grapefruit, mint, and Campari!). New to sorbet-making? Try this trick for getting the texture right. Don’t have an ice cream machine? Turn your sorbet base into a granita.
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RecipeTequila Sour Sorbet with Basil
Like a frozen version of the citrus-y tequila cocktail, this light, tart sorbet is the perfect ending to a summery menu of Mexican favorites. -
RecipeRaspberry-Rosemary Sorbet
Tart-sweet raspberries make a surprisingly good partner for fresh rosemary, probably because this sorbet only calls for a little bit of the powerful herb. It adds a lovely, gentle pine note that transforms the sorbet into something really special. Try dropping a small scoop into a glass of sparkling wine for a knock-out (adult) sorbet float! -
RecipeTriple Orange Sorbet
Three hits of orange—juice, zest, and liqueur—give this sweet sorbet a lovely acidity that makes you want to take another bite, then another, then... -
RecipeRed Currant and Ginger Sorbet
A splash of ruby port helps deepen this sorbet’s beautiful bright pink color and adds some sweetness to complement the tart berries. The pectin in the currants makes the sorbet exceptionally smooth. -
RecipeBlackberry-Elderflower Sorbet
This gorgeous purple sorbet takes a sophisticated turn by marrying winey-sweet blackberries with floral, fragrant elderflower liqueur. It would be lovely as a last course for a summer supper, served with crisp buttery cookies. -
RecipeGrapefruit-Mint-Campari Sorbet
Think of this sorbet as a less-boozy (and less sweet) frozen cocktail: bittersweet Campari echoes the bittersweet grapefruit, and mint adds a gentle freshness. -
RecipeFresh Piña Colada Sorbet
Deliciously balanced and not-at-all cloying, this classic combination of sweet pineapple, rich coconut, and rum hits all the right notes. -
RecipeStrawberry Lemon Sorbet
Use the reddest, ripest berries you can find for this old-fashioned favorite. The sweetness of the berries is heightened by the lemon zest and lemon verbena, but if you don’t have the latter, it will still taste great. -
RecipeMango-Honey-Mint Sorbet
Here, honey replaces the sugar syrup that usually sweetens sorbet, lending it a deeper flavor. -
RecipePear & Champagne Sorbet
Give the kids a scoop of ice cream; this autumn-leaning sorbet is strictly for the grown-ups. It’s not just the Champagne and Poire William eau de vie that make it so; the flavor―deepened by crushed juniper berries― is quite nuanced and lovely. Tuck this one away for fall (if you can wait!). -
RecipeCherimoya-Lime Sorbet
The custardy texture of ripe cherimoyas becomes airy and almost mousse-like in this recipe. It’s fantastic served with crisp shortbread cookies or a slice of buttery pound cake.
