The two main ingredients in sorbet are fruit and sugar—there's no dairy in sight. (In fact, the thing that differentiates a sorbet from a sherbet is that sherbet contains milk or cream.) This sorbet by chef and ice cream maker Fany Gerson has a creamy texture thanks to the addition of corn syrup or honey, which increases the sugar content and helps make the final product richer, less icy, and more scoopable. Bright and airy, with the perfect balance of creamy and tart from the raspberries, this sorbet makes for a great palate cleanser. With just the right amount of a floral hit from the hibiscus, this is a super-refreshing summertime treat.