Sorbet

This recipe was created to accompany Flourless Chocolate Cake.

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.

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

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.

(Sorbetto al Melone)

A common ingredient in Irish baked goods, buttermilk is put to a deliciously different use here in an innovative dessert from Lacken House in Kilkenny, Ireland. The garnish of fried and sugared herb sprigs is a distinctive accent.

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.

It's difficult to choose ripe quinces because their flesh, unlike that of other fruits, doesn't soften. You have to use your nose, sniffing out the heady floral fragrance that signals that the quince is ripe.

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

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

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

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).

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.