Recipe: Jasmine Tea Sorbet

by jbfauthor on August 08, 2011

There's no better antidote to a humidity-cloaked day than this elegant and mellow sorbet from Ty Bellingham of New York's Kittichai. The icy treat gets its breezy, floral character from jasmine and Earl Grey tea leaves, while coconut milk adds a refreshing sweetness. Get the recipe here. Looking for more ways to cool down? We've got more frozen dessert recipes here.

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Ice Cream, Sorbet, and Gelato Recipes

by jbfauthor on June 22, 2011

Grand Marnier–blueberry ice cream

Keep cool this summer with some of our favorite frozen treats. (But let's be honest, we'd lick up these delectable delights any season of the year.) Lemon Verbena Ice Cream This flavorful recipe from Ben Batterbury combines the bright, aromatic zip of lemon verbena with the lusciously thick texture of frozen custard. Cool and creamy, it strikes a perfect balance between refreshment and indulgence. Champagne Sorbet Celebrate summer with this light and tasty favorite of James Beard. Orange juice and zest give the sorbet a sweet, citrusy punch.

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Recipe: Chilled Plum Soup with Green Grape Sorbet, Horchata Gelée, and Crispy Rice Clusters

by jbfauthor on September 23, 2010

This striking plum soup from Aureole's Jennifer Yee showcases an array of contrasting flavors and textures. If you make the sorbet and gelée ahead of time, the dessert becomes a completely feasible finale for your next dinner party.

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Eat this Word: Sangrita

by jbfauthor on August 03, 2010

WHAT? A bloody chaser. Not to be confused with fruity sangria, this fiery combination of citrus and chili sauce is the traditional chaser for tequila in Mexico, particularly in Oaxaca and Jalisco. Literally "little bloody thing," sangrita is a red concoction made from the juice of freshly squeezed sour oranges, sweet grenadine, spicy puya chile salsa, and salt. According to Lucinda Hutson, author of ¡Tequila! (Ten Speed), the red color should come from the grenadine and chile sauce, not from tomato juice, but alas, most of the sangritas served in the United States and increasingly in Mexico are little more than doctored bloody mary mix. In Authentic Mexican (William Morrow and Company), James Beard Foundation Award-winning chef and Mexican food authority Rick Bayless notes that the better the tequila, the less important the chaser. WHERE? Rene Ortiz,

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