Silky ripe papaya is blended with vibrant lime juice, a touch of sugar, and a pinch of salt to enhance flavor and texture. The result? A naturally sweet, ultra-smooth sorbet with a bright tropical twist. It’s simple, clean, and totally dairy-free.

This Baked Alaska features a base of light sponge cake topped with a dome of tart raspberry sorbet, all enveloped in glossy, toasted Swiss meringue. The meringue insulates the sorbet, allowing it to remain cold even as the outer shell is torched or briefly baked. The result? A dramatic, multi-textured dessert with a warm crunch and frosty surprise.

This silky-smooth pear sorbet is made with ripe Bartlett or Anjou pears, a touch of lemon, and just enough sugar to enhance their delicate flavor. The ginger syrup drizzle adds a gentle heat and floral depth, making this more than your average frozen treat.

This granita is a crystalline Italian frozen dessert infused with lemon verbena, a citrusy herb with subtle floral and green notes. Paired with a chilled pour of Prosecco, it becomes a refined adult treat—half dessert, half sparkling cocktail.

This sorbet is light, bright, and wildly refreshing, with the sweet tang of strawberries rounded out by the subtle herbal whisper of fresh basil. Whether you're cooling down on a hot day or seeking a palate cleanser between courses, this sorbet is a garden-fresh showstopper.

The Lemon Basil Sorbet is a light and zesty frozen treat that combines the tartness of fresh lemons with the aromatic notes of fresh basil. It’s the perfect palate cleanser or refreshing summer dessert that’s naturally dairy-free and vegan.