This brash and boozy sorbet is just what we crave come summer, sorta like the sorbet equivalent of an after-dinner mint. Opa!
We’re food folks, not number crunchers. But perhaps our most favorite equation ever? Chocolate + hazelnuts = gianduia.
They look like fudgsicles. They taste like fudgesicles. Yet they’re made with real cocoa, coconut milk, and honey. Paleo-friendly!
Much as we love ice cream, sometimes it’s just too darn hot and humid for something so sweet and sticky. Enter the lemon icey.
Cold, creamy, and eminently slurpable, just like the vanilla milkshakes mom used to make. In other words, perfect in all ways.
Cold-brewed iced tea as you’ve never quite experienced it before. (Dare we suggest an Arnold Palmer variation?) You’re welcome.
Remember making Popsicles in paper cups as a kid? Time to make some new memories.
The tempered sweetness and innate yumminess of this summery ice cream relies on in-season strawberries, not lots of sugar.
Tartly sweet. Or sweetly tart. We can’t quite discern which best describes this simple, stunning sorbet. Not that it really matters.
Winter’s answer to sangria. Zinfandel, Cabernet, Beaujolais, or Bordeaux, it matters not.
You’re not going to believe how easy it is to create this tartly sweet grape granita. Really. You wanna make a bet?
This cooling concoction takes its kick from a shot of vodka and, for those who like to live dangerously, a pinch of cayenne.
What’s that? Fruity beers are for the girls? Hmmm. Does the same go for fruity beer sorbets?
Behind that tempting shade of red lurks an oh-so-swell-for-you ingredient whose virtues are masked by hibiscus’ floral lilt.
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