Serious Eats: Recipes
Raspberry-Rose Sorbet with White Chocolate
Based on the famed sorbet flavor from Berthillon in Paris, this cheat's recipe is a surefire way to keep the Valentine's fire stoked all week. Use excellent store-bought raspberry sorbet, drizzle it with rosewater, and shave the best quality white chocolate over the top. It's sweet and fragrant and a little bit left of center, which I love. Plus, it tastes like Paris.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.