Scooped: Kaffir Lime, Ginger, Star Anise Sorbet

Star anise contributes more depth of flavor, elevating this from a citrusy ice to something more exotic. You don't need much, and it doesn't need to steep for very long to impart its flavor. The coconut water base is subtle and anise easily overwhelms everything it touches. But when your flavors are balanced, you'll be rewarded with a dessert that's bright and exotic, with a tinge of gingery heat and a kiss of licorice sweetness.

Jeni Britton Bauer's Jasmine Green Tea Ice Cream

Jasmine-scented green tea infuses cream with the heady aroma of jasmine and the tannic, mouth gripping attributes of green tea. It is a very refreshing flavor for summer, and a makes a beautiful dessert all on its own in a pretty bowl, or as an accompaniment to a fresh apricot or cherry crisp.

Cranberry and Lillet Rouge Sorbet

Serve this tart sorbet as a palate cleanser between courses, or as a light dessert with whipped cream and candied ginger.

Pear, Riesling, and Ginger Sorbet

Pears, sweet-tart Riesling, and spicy ginger come together in a sorbet that's ripe and juicy with a clean, refreshing heat.

Ginger Beer, Rum, and Coconut Sorbet

Only after I served this was I told it was basically a scoopable Dark and Stormy. But that's no problem for me—the combination of ginger beer and dark rum is pretty awesome.

Gin and Tonic Sorbetto

With the unmistakable flavor of juniper, and a twist of citrus, The Ice Creamists maintain this concoction has "enough alcohol for a kick in the bolsheviks."

Spicy Pineapple and Tequila Sorbet

You can leave the tequila out from this recipe for a fantastic, alcohol-free sorbet, but I appreciate the subtle vegetal complexity good tequila brings.

Sour Cherry and Lavender Sorbet

Go slowly with the salt and lime juice, adding just a bit at a time. You may need more or less depending on your cherries, though keep in mind that flavor intensity dials down when frozen. If you want your sorbet to taste like a 10, flavor the base up to 11. If you can't find sour cherries, you can use their sweet counterparts; just up the acidity to keep things tart and refreshing.

Sweet Coconut Soup with Fruit Pearls

Sweet dessert soups are common in East and South East Asia. I'm partial to those made with coconut milk, which make a silky base for inclusions of fruit, red bean, tapioca pearls, and jellies. Spherified fruit juices combine the best of these add-ins: intense fruit flavor with a dynamic, juicy texture. I used guava juice, but use whatever flavors (perhaps in combination) you like. You can even dilute flavored syrups (like ginger or cinnamon) in water for your fruit juice. Just stay away from aci...

Grapefruit, Lime, and Tequila (Paloma) Sorbet

Tart and sweet with a tequila kick: the classic Mexican cocktail in sorbet form.