Lemon Italian Ice

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.

Watermelon Sorbet

Light, bright watermelon becomes a scoopable ice, with roasty, bittersweet cocoa nibs subbing for seeds.

Lemon Cream Mixed Berry Tart

[sponsored] Wow your guests with a Mixed Berry Tart, with a buttery crust and rich lemon pastry cream. Prep it ahead for easy and elegant summer entertaining!

Scooped: Prosecco, Lemon, and Ginger Granita

I often hear people lament their inability to make frozen desserts for lack of equipment. But nothing's quite as satisfying as pulling dessert out of the freezer at the end of a long meal—nodding, yes, it is homemade. For these occasions, we have granita, one of the easiest and most elegant desserts ever made. The ingredients couldn't be simpler, the technique no more elementary. And they wake up the palate like nothing else. No ice cream maker required.

Scooped: Jasmine Tea and Rose Petal Sorbet

After my Thanksgiving excesses, I needed to atone. I also needed to shake my head clear of the pumpkin-spiced everything clouding my culinary imagination. This sorbet was as easy to make as a pitcher of iced tea, but much more refreshing.

Jeni Britton Bauer's Tuscan Sundae

The flavors here are so complementary and play off each other perfectly: the salt and caramelized sugar in the ice cream, the warm honey and Vin Santo sauce—delicious

Lemon Basil Chocolate Chip Ice Cream Sandwiches

If you've made a mint chocolate chip ice cream before, this recipe follows the same basic procedure. But while mint leaves are usually steeped in the cream for upwards of an hour or two before getting strained out, basil benefits more from a short initial steeping before getting blended into the base. I forgo chocolate chips or drizzling melted chocolate for simply shaving chocolate directly into the ice cream as it's finishing the churn.

Jeni Britton Bauer's Farmers Market Sundae

This ambrosial sundae is eagerly anticipated each summer at our shops. We usually use tawny port, but it works well with almost any wine or spirit. You can add roughly chopped peaches, apricots, or plums, or substitute them for the berries.

Fresh Cantaloupe and Honeydew Salad With Lemon and Thyme

Whether it's served over warm ricotta, with thin slices of prosciutto, or as a topping for ajo blanco, this simple summer salad makes the most of fresh summer melon.

Raspberry-Rose Sorbet with White Chocolate

This cheat's dessert is a five-minute knockoff of the great raspberry-rose sorbet from Berthillon in Paris.