Freezing and serving the sorbet in a hollowed-out watermelon makes a stunning presentation. If you have an electric knife, you can cut it into slices (hold the frozen watermelon under warm running water first).
Read more about this recipe at the Washington Post.
Extra Smooth And Fluffy Strawberry Sorbet
Extra Smooth And Fluffy Strawberry Sorbet
Rather than using a simple syrup, this recipe calls for an Italian meringue. Although it is complicated to make, the resulting sorbet is divine. The same procedure will work with other fruit purées.
This recipe is part of the Barbara Kafka Dessert Anthology.
Apple, Honey And Walnut Sorbet
Apple, Honey And Walnut Sorbet
Fresh and simple, this sorbet relies on good-quality ingredients to shine. Use bottled water for best flavor and choose an excellent honey.
Read more about this recipe at the Washington Post.
The avocado's main role here is to create a rich, creamy consistency that only suggests decadence.
Read more about this recipe at The Washington Post.
Prickly pears taste sort of like a tart watermelon and are a vibrant magenta. This prickly pear sorbet is really creamy, slightly tart and a breeze to make.
Read more about this recipe at Coconut & Lime.
Pineapple Carpaccio With Pineapple Sorbetto
Pineapple Carpaccio With Pineapple Sorbetto
This sorbetto is best eaten the same day it's made; if leftovers are refrozen, the original texture will be lost.
Read more about this recipe at The Washington Post.
