Snack

This sorbet gets its intense purple hue from Concord grapes, which have a deep blue-black skin. The longer you process it in the ice-cream maker, the lighter and fluffier your final product will be. Sugar cones are ideal containers for serving the sorbet al fresco.

Look for the ripest melon you can find; it should have a sweet fragrance and a firm exterior that yields slightly at the stem end. Granita can be stored in an airtight container in the freezer for up to 2 weeks. We like to serve the granita over wedges of cantaloupe for added melon flavor.

Use the juice of these lemons for the mousse, and use some of the syrup for lemon sauce. Make this recipe a day before the mousse.

Each of this bombe’s layers must freeze solid before the next is added. Don’t rush the freezing time, or the layers will run together.

Each ball, made in two half-moon metal molds, can easily serve two people.

Serve these easy-to-prepare peaches with scoops of ice cream, and drizzle with pan juices.

This mousse can be made up to 3 days before serving. Ring molds may be purchased at specialty cookware stores. You can also use an 8-inch springform pan.

Unlike many ice cream recipes, this one does not contain eggs.

Serve this sherbet with Almond Meringue Wafers (recipe follows).