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).

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 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).

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

Can be prepared in 45 minutes or less.

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

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

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.

Store-bought sorbet with a special sauce combines with <epi: recipeLink="101753">Lemon Butter Cookies</epi:recipeLink> for a refreshing, sweet and tart treat.

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.)

This dessert is a refreshing way to conclude a spicy southwestern meal. For a festive note, dip the rims of frozen Margarita glasses into water and then into a bowl of sugar. Attach a lime slice to the lip of the glass and fill with sorbet.

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

A modern take on old-fashioned ice cream sandwiches and ice cream cone "drumsticks." For a rich, satisfying but lower-fat dessert, serve the delicious chocolate sorbet on its own without mixing in the peanut butter cup candies.

Here's a great combination of colors and flavors that add up to a pretty and refreshing seasonal finale.

This sorbet has summer in every bite. Be sure to use very ripe apricots, and don't neglect the lemon juice. The sorbet is best eaten right after it is made.