Sorbet

Nieve, or "snow," is Mexico's sorbet, sold from carts throughout the country. Ours is a quick version, made with passion-fruit nectar instead of puréed and strained fruit. For the best flavor, look for a nectar that contains just water, passion-fruit juice, and sugar.

This fabulous sorbet is a twist on the classic prune Armagnac ice cream. The prunes can macerate in the Armagnac indefinitely if kept in an airtight container in a cool, dark place.

This sorbet can be prepared with or without an ice cream maker; either way, it has a deep, dark and intense cocoa flavor.

No ice cream maker is needed to make this flavorful sorbet.

This smooth sorbet can be made without an ice cream machine.

Regular oranges work just as well, but they won't impart the same fiery sunset color.

This recipe is an accompaniment for Flourless Chocolate-Orange Almond Cake .

Present these light sorbets in tall glasses, and garnish each dessert with large pieces of the pine nut brittle for a dramatic effect.

A pretty, pale pink sorbet enhanced with a splash of Champagne.

A light and pretty treat with intense fruit flavors.

I recommend that you strain the blackberry mixture, because the little seeds will only get caught in your teeth.

This recipe can be prepared in 45 minutes or less but requires additional sitting time.