These icy concoctions burst with the flavors of your favorite citrus fruits, melons, and berries. Unlike its cousins ice cream and sherbet, sorbet is made without cream or eggs, so it's the perfect little pick-me-up for the dog days of summer. Sugar is the key to a good sorbet--too little and the crystals will be too big, too much and the sorbet will be slushy. Make sure you select the ripest, most fragrant fruits to add even more punch. Cover leftover sorbet in plastic wrap (directly on the surface), and store in a plastic container in the freezer for up to two weeks.
Satisfying Soups & StewsThese simple suppers feed the soul.