Pears, sweet-tart Riesling, and spicy ginger come together in a sorbet that's ripe and juicy with a clean, refreshing heat.
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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.
A rich but clean take on the southern classic of salted peanuts and sweet, fizzy cola.
If you like your desserts more tart than sweet, this sorbet is for you. And if you're a little addicted to the pleasantly bitter taste of Campari, this sorbet is really for you. It's more tart than sweet with a bitter kick that makes for an especially clean-tasting sorbet.
With a tart sweetness that belies a boozy kick, this cider sorbetto from The Ice Creamists will cool you down and get you buzzed.
What's better than making slushies at home? Making boozy slushies at home—all the more so with a rich red wine syrup.
Tart, sweet, and very rich, this simple mango sorbet has a creamy texture verging on ice cream.
Tart and sweet with a tequila kick: the classic Mexican cocktail in sorbet form.
Making bright and tart Lemon Italian Ice at home is super easy. All you need is some sugar, water, a whole bunch of lemon and some lemon extract.
Mild, easygoing clementines make this sorbet taste like a dairy-free creamsicle.
A plush, creamy sorbet full of honeyed sweetness that's cut by a touch of malty astringency.
Light, bright watermelon becomes a scoopable ice, with roasty, bittersweet cocoa nibs subbing for seeds.
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.
Fresh, ripe blueberries are blended with ginger and lemon for an intense but refreshing fruit-based dessert.
Awesome peach sorbet with almost no work—you won't even need to peel the fruit.
The quickest, easiest, most intensely flavored strawberry sorbet.
The title says it all: this is a smooth, sweet-tart sorbet that's perfect for summer. Or dinner.
You can leave the tequila out from this recipe for a fantastic, alcohol-free sorbet, but I appreciate the subtle vegetal complexity good tequila brings.
This sorbet can be whipped up a few hours before guests arrive. Serve the float in individual flutes or bowls, or as a large punch with the sorbet floating in the center. I use 2 to 3 ounces of Champagne for a medium-sized scoop, which should get you around 8 servings with one bottle of Champagne.
Serve this tart sorbet as a palate cleanser between courses, or as a light dessert with whipped cream and candied ginger.