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Sorbet

  • Article

    How to Turn Sorbet Bases Into Granitas

    Don't have an ice cream machine? No problem. You can still use Zoë François's fruit sorbet base recipe to make a cool dessert.

  • Article

    The Trick to Making Great Sorbet

    This simple, low-tech way to gauge the sugar concentration of your sorbet may sound crazy, but it works!

  • Recipe

    Triple 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...  

  • Recipe

    Tequila 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.

  • Recipe

    Strawberry-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…

  • Recipe

    Fresh 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.

  • Recipe

    Blackberry-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…

  • Recipe

    Raspberry-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…

  • Recipe

    Grapefruit-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.

  • Recipe

    Red 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…

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