Sorbet

You would never guess that this dense and creamy dessert is nondairy and kosher for Passover. Since the recipe contains egg yolks, this is not a sorbet in the strict sense, but the yolks do provide a rich texture.

The leftover syrup from the lychees makes a delicious sweetener for iced tea. Active time: 15 min Start to finish: 30 min

The cactus pears (also known as prickly pears or cactus fruits) grown in the United States usually have mottled green-and-red skin and beautiful magenta-colored flesh. (The Mexican varieties tend to be smaller, and skin and flesh can be red or green.)

Fresh cranberries make a tangy, slightly tannic, and very refreshing sorbet. Infused with the fruity aroma of orange, lemon, or English thyme, the sorbet is a delightfully unique cranberry dish to serve before, during, or after Thanksgiving dinner.

Active time: 15 min Start to finish: 8 1/4 hr (includes chilling and freezing)

Purchased Mexican wedding cookies or any buttery nut cookie would be good with this dessert.

Can be prepared in 45 minutes or less but requires additional unattended time.

Move over, cranberry sauce! This sorbet is an alternate way of bringing that tangy flavor to the table.

Sorbete de Gazpacho Sobre
Gelée de Manzana Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu. This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.

Three very trendy ingredients — mango, lemongrass, and blood oranges — all come together in this unique dessert.

Seedless watermelons are on the market these days, but I prefer the old-fashioned ones with big black seeds — easy to see and remove. Then proceed with the recipe.

Strawberry sorbet, with a hint of sweet bitterness thanks to Campari, sits on tangy yogurt whipped cream and gets topped with vanilla meringue shards.

Turn juicy-sweet peaches into creamy sorbet, no ice cream maker required.