Sorbet

Nieve, or "snow," is Mexico's sorbet, sold from carts throughout the country. Ours is a quick version, made with passion-fruit nectar instead of puréed and strained fruit. For the best flavor, look for a nectar that contains just water, passion-fruit juice, and sugar.

This fabulous sorbet is a twist on the classic prune Armagnac ice cream. The prunes can macerate in the Armagnac indefinitely if kept in an airtight container in a cool, dark place.

This sorbet can be prepared with or without an ice cream maker; either way, it has a deep, dark and intense cocoa flavor.

A beautiful and elegant dessert that has lots of great berry flavor.

This recipe is an accompaniment for Flourless Chocolate-Orange Almond Cake .

This smooth sorbet can be made without an ice cream machine.

The tart-sweet flavor of this sorbet is particularly refreshing after a rich dinner.

To make this borscht into a full meal, serve the butter-braised oysters as a starter, or vice versa.

Rhubarb is a favorite British ingredient, usually showcased in pies and crumbles. Chef Bryan Webb from Hilaire in London turns it into a sorbet and accompanies it with either almond biscotti or lemon and polenta biscuits.

A pretty, pale pink sorbet enhanced with a splash of Champagne.

One of the best-known and most popular tropical drinks, the mai tai translates perfectly into an irresistible sorbet. For a whimsical presentation, garnish with colorful paper umbrellas and bright orchid flowers or bougainvillea blossoms.

A treat for mint julep fans. Traditional silver mint julep cups or frozen parfait glasses add a nice accent at serving time.