Sorbet

A light and pretty treat with intense fruit flavors.

A rainbow of four purchased sorbets plus vanilla ice cream make this beauty one of the easiest desserts ever. Prepare the stunning terrine up to four days ahead.

The vitamin C tablet in this recipe keeps the apple juice from turning brown.

I recommend that you strain the blackberry mixture, because the little seeds will only get caught in your teeth.

The sorbet can be processed in an ice cream maker or simply frozen in a shallow container (a 13x9-inch metal or glass baking pan works best).

Active time: 20 min Start to finish: 1 1/2 hr

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

Regular oranges work just as well, but they won't impart the same fiery sunset color.

(Sorbetto al Melone)

The contrasting colors of mango and boysenberry are lovely. If you like, serve the sorbets in frozen "mango boats," made by scooping out the centers of halved mangoes and freezing the shells.

No ice cream maker is needed to make this flavorful sorbet.

Taking a cue from the classic drink, this dessert has a rich and creamy coffee flavor. It looks pretty spooned into glass coffee cups or mugs and topped with a few coffee beans (real or chocolate).

Refreshing in looks and taste, these light fruit sorbets served in a colorful raspberry sauce are perfect after a filling seder meal. There will be leftovers of each sorbet to enjoy later.