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Entries tagged with 'sherbet'

American Classics: Balsamic Roasted Strawberry Sherbet

Sweets Alexandra Penfold 2 comments

Sherbet doesn't have to be the bland, kind of cloying, neon-dyed confection you might remember from your youth. In fact, it can be a lovely way to showcase fruit in a dessert that's a little less decadent than ice cream but not quite as sweet as an ice or sorbet. More

Balsamic Roasted Strawberry Sherbet

Serious Eats Alexandra Penfold 4 comments

In this sherbet, the balsamic and strawberries are up front and center on the initial taste but it finishes with the tang of buttermilk. More

Scooped: Root Beer Sherbet

Sweets Max Falkowitz 6 comments

So what if you could take the best qualities of a root beer float—its deep root beer flavor, its mellow notes of cream and vanilla, and its subtle effervescence—and make it into a scoopable dessert all on its own? One that's everything good about a root beer float with none of the downsides? Enter root beer sherbet. More

Root Beer Sherbet

Serious Eats Max Falkowitz 13 comments

Root beer plus vanilla ice cream all in one scoop. More

Scooped: Blood Orange Sherbet

Sweets Max Falkowitz 1 comment

Take advantage of blood oranges while they're in season with this extra creamy and smooth sherbet. More

Blood Orange Sherbet

Serious Eats Max Falkowitz 8 comments

A cross between sorbet and ice cream, full of both dairy richness and the tart berry flavor of blood orange. More

Scooped: Milk Tea Sherbet

Sweets Max Falkowitz 5 comments

I love the aching sweetness of the iced milk tea you find everywhere in Chinatown, and the double whammy of cream and sugar syrup that gives the drink an almost melted ice cream flavor. One cup was so rich and sweet I had half in mind to spin it in my ice cream maker, until I realized that it'd be easy enough to make a batch from scratch. More

Milk Tea Sherbet

Serious Eats Max Falkowitz 6 comments

This has more fat than your typical sherbet, but half and half adds welcome richness and milky flavor that tastes just like a cup of tea. More

Bake the Book: Lemon Mint Sherbet

Sweets Caroline Russock 2 comments

This Lemon Mint Sherbet is a shining example of Medrich's way with the processor. Instead of breaking out the ice cream maker, she's come up with an innovative method to make smooth, lemony sherbet by freezing the base and then whizzing it in the bowl of the food processor, aerating it, and then returning to the freezer to firm it up a bit more. It's bright, fresh, and even a little sparkly, and the best part is there's no need to dust off the ice cream maker. More

Lemon Mint Sherbet

Serious Eats Caroline Russock 1 comment

This Lemon Mint Sherbet is a shining example of Medrich's way with the processor. Instead of breaking out the ice cream maker, she's come up with an innovative method to make smooth, lemony sherbet by freezing the base and then whizzing it in the bowl of the food processor, aerating it, and then returning to the freezer to firm it up a bit more. It's bright, fresh, and even a little sparkly, and the best part is there's no need to dust off the ice cream maker. More

Scooped: Orange Buttermilk Sherbet

Sweets Max Falkowitz 5 comments

In the modern world of frozen treats, sherbet has sort of fallen off of our collective radar. That's a shame, because sherbet's pretty wonderful stuff. It's also the perfect spring dessert, halfway between the rich creaminess of winter, cake-topping ice creams and lush summer sorbets. More

Orange Buttermilk Sherbet

Serious Eats Max Falkowitz Post a comment

The recipe may look like it calls for a lot of sugar, but it's worth it. This sherbet is lush, velvety and, if I say so myself, better than any I've had from a scoop shop. More

Scooped: Iced Coffee and Almond Sherbet

Sweets Max Falkowitz 3 comments

Tea is my default winter sip, but once it gets oh my god it's too hot to sweat hot, I switch over to iced coffee. It's as refreshing as a cold shower, full-bodied without any sugar, and satisfying enough to keep me going. The only thing that could make it better is a spin in an ice cream maker, with a splash of milk and sugar, which makes for a crisp, clean sherbet. More

Iced Coffee and Almond Sherbet

Serious Eats Max Falkowitz 6 comments

This sherbet is only as good as the iced coffee that goes into it, so use the best you can get or make. Once you've managed that, this recipe comes together in less than ten minutes and is churned in another twenty. More

Chocolate Sorbet

Sweets Liz Gutman 4 comments

So what makes a sorbet a sorbet? There are some grey areas in terms of what separates chocolate sorbet, sherbet, and ice cream, but it's generally understood that sorbet contains no dairy at all—it's just water, sweetener, and flavoring. And in my friend Joan's recipe, you add a hit of ancho powder. More

Going Beyond Vanilla: À la Mode Alternatives

Lucy Baker 12 comments

Vanilla ice cream with pie is a classic combination, but why not try something different? My three favorite words in the language of desserts are à la mode. In fact, I love ice cream so much that I frequently wish I could invert the formula, as in, "I'll have three giant scoops with a sliver of pie on top." But when it comes to the dizzying array of cakes, crumbles, and crostatas made from all sorts of ingredients—chocolate, coffee, fruit, nuts—why do we so often limit ourselves to crowning our sweets with dollops of plain old vanilla? Don't get me wrong—I have nothing against vanilla ice cream. I just don't understand why it is the end all be all flavor... More

Cook the Book: Caramelized Pineapple with Pineapple Sherbet

Serious Eats Lucy Baker 3 comments

My dad isn't much of a fruit-and-vegetable kind of guy, but he loves pineapples. Growing up, we always had Dole juice in the fridge, and fresh pineapples ripening on the counter—I learned from an early age that canned rings just... More

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