Frozen Gin and Tonic

A frosty, incredibly refreshing version of a classic G&T.

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.

Kaffir Lime and Gin Ice Cream

Kaffir lime leaves are somewhat hard to come by but well worth the effort. You can find them in Southeast Asian markets, either refrigerated or frozen. This ice cream is just begging to crown a warm, toasty fruit cobbler in need of a perfumed, citrus element.

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.

Grapefruit, Lime, and Tequila (Paloma) Sorbet

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

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.

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.

Watermelon Sorbet

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

Rich, Tart Lemon Sorbet

The title says it all: this is a smooth, sweet-tart sorbet that's perfect for summer. Or dinner.

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.