Sour-Cherry Lambic Sorbet
“Above all, sorbet should taste—and feel—almost like eating fresh fruit,” says Jeni Britton.
Fresh Mango Sorbet
Inspired by the ripe mangoes at a farmers’ market along the drive to Mount Kenya Safari Club, Hubert Des Marais came up with this smooth and creamy frozen dessert. Its intensely tropical kick comes from a coconut-milk base infused with ginger and cardamom.
Strawberry-Red Wine Sorbet with Crushed Meringue
Jean-Georges Vongerichten takes advantage of the first strawberries of summer to make this perfect alfresco dessert. As the red wine-infused sorbet melts, it forms a tart sauce for the sweet, tender berries, which also get topped with crunchy bits of meringue, a splash of aged balsamic and fresh whipped cream.
Black Pepper-Raspberry Sorbet with Prosecco
Chef James Holmes topped raw oysters with this sweet-savory sorbet before deciding it would make an excellent cocktail with Prosecco. A good-quality, store-bought raspberry sorbet is a fine shortcut.
Vanilla Semifreddo and Orange Sorbet Terrine
Reminiscent of a Creamsicle, this creamy, tangy terrine can be made with a shortcut: store-bought orange sorbet.
Pistachio Pavlovas with Oranges and Blood Orange Sorbet
If you can find them, use blood oranges instead of lighter-colored navels because darker pigments deliver more antioxidants.
Jeni Britton’s easy sugar syrup can be mixed with almost any fruit puree and churned in an ice cream maker to make sorbet. During the summer, she loves sorbets made with locally grown heirloom melons and ruby-red sour cherries.
Lemon-Poppy Polenta Cookie and Huckleberry Sorbet Sandwiches
Because Mary Ellen Carroll and Donna Wingate happened to find plump huckleberries right before the ICA dinner, they decided to make sorbet and turn their lemon-poppy polenta cookies into whimsical sandwiches. Any tart store-bought sorbet (like raspberry, blood orange or lemon) would be delicious with these cookies as well.
Strawberry, Lemon and Vanilla Ice Cream Parfait
Fresh strawberry sauce and refreshing lemon sorbet make these giant sundaes a delightful early summer treat.
Ice Cream, Sorbet and Froyo Terrine
Jeni Britton Bauer says the secret to a perfect layered terrine is the “clash of color and texture.”
Yigit Pura perfected this crisp-creamy French dessert while working at restaurant Daniel in New York City. His updated version combines little lime meringue kisses with basil ice cream and sweet mango sorbet.
Caramel-Passion Fruit Sundaes
To make these layered, free-form sundaes quickly, use store-bought caramel or butterscotch sauce. As a variation, substitute ginger cookies for the chocolate wafers.
Lemon & Fresh Sorrel Sherbet
Belinda Leong started to incorporate wild greens and herbs into her desserts during a foraging-focused internship in Copenhagen. When sorrel’s in season, she uses the tart, lemony green to flavor her tangy sherbet, but mint, thyme and basil are also terrific.