Pears, sweet-tart Riesling, and spicy ginger come together in a sorbet that's ripe and juicy with a clean, refreshing heat.
'sorbet' on Serious Eats
The natural pectin in blueberries helps keep this pickled blueberry smooth, and the vinegar helps balance the sweetness of both the berries and the maple syrup. The combination of spices adds a complex punch to the senses.
I'm as Yankee as they come, but I know a good idea when I see one, and the sweet-fizzy-drink-meets-salty-snack mash-up is a good one indeed. Once you accept that the Coke functions as a rootsy, molasses-tinged caramel to coat the peanuts in a way not unlike that northern ballpark snack, the concept goes down easier. But my question last weekend was if the combination could make the transition to ice cream.
This sorbet isn't about making some fancy-pants dessert out of humble raspberries. It's about making raspberries taste even more like themselves.
There's a solid cup and a quarter of hard cider in each batch of this recipe from The Ice Creamists'. A little lemon gives this sorbetto a tart twist.
Shrubs have been gaining in popularity lately. An old-timey way of preserving, they generally involve fruit, sugar, and vinegar, and make quite a refreshing beverage. I've paired it with a mint simple syrup, pickled watermelon rind, and watermelon spoom (you know, that sorbet with the meringue in it). Watermelon three ways? Rejoice!
When recipe writers call for corn syrup, they do so with good reason. Here's your primer on what corn syrup is used for in ice cream and sorbet, and how it can make your homemade scoops even better.
Summer can be both a wonderful and frustrating time for New York City's pastry chef population. On the one hand, we've finally got a whole rainbow of beautiful fruit to work with. On the other, prime growing seasons for summer fruit can be short, and much of the City's population isn't around to enjoy the results, anyway.
Ghirardelli recently introduced the "Marina Collection", a trio of lighter dessert options featuring lemon sorbet. We swung by to try the lemon sorbet sundae.
This sorbet is the next-easiest thing to eating straight-up fruit: puréed mango, sugar, lime juice, and salt. There's some water to get the blender going, but otherwise nothing standing in the way between you and the mango. The result is an impressively creamy sorbet with an elasticity verging on ice cream.
Tart and sweet with a tequila kick: the classic Mexican cocktail in sorbet form.
Even die hard clementine fans can get bored eating the fruit straight after a while, which is where this refreshing and creamy sorbet comes in. Plus, this dairy-free recipe goes from prep to finished product in less than an hour.
Just because you're trying to eat better doesn't mean you need to swear off frozen desserts. Instead, think sorbet, not ice cream, and focus on seasonal fruits. Case in point: persimmons.
This rich, punchy sorbet is just as full of grape flavor as any glass of wine.
What to do when you find yourself with a surplus of watermelon? Make this refreshing, brightly flavored watermelon sorbet.
This sweet and tart sorbet is full of the jammy flavor of stonefruit, perfect for topping buttery cakes or for serving with other summer fruit desserts.
In addition to the numerous ice cream shops around Seattle, you can find gelato, frozen custard, frozen yogurt, sorbet, shaved ice, and slushes scattered around the city. No need to feel overwhelmed, here's a guide to 11 of our favorites.
Most of the classic American blueberry desserts—pie, coffee cake, muffins, and the like—are all about the dark, baked side of blueberries. But when it's too hot to cook or think, a rich sorbet that's all about fresh berries satisfies like nothing else.
When you get great peaches, all you want to do is not screw them up. But if you want to be more creative, or you have some less than stellar specimens (perfectly ripe but a hair too tart, or not quite as sweet as you'd like), there's no easier trip from fruit to dessert than sorbet. Especially this one, which is also kind to frozen peaches, and doesn't even make you remove the skins.
A funicular ride to the restaurant provides a playful start, and J&G Cheesecake delivers a delightful finish to dinner at J&G Grill. Even if you've had a heavy meal, this cheesecake is a good choice, as crème fraiche-based filling makes this a lighter option--one that's fluffy and slightly tangy.