The only thing sweeter than sorbet at the end of a meal is the virtuous feeling that accompanies eating it. While others may be forking down Trans Fats a la Mode, you’re enjoying a light, refreshing dessert whose essence is antioxidant-rich fruit.
“Sorbets generally don’t contain fat,” notes John Dudek, pastry chef at Duane Park Cafe in New York City, who provided the pomegranate and spearmint-lemon sorbet recipes below. Sure, they have sugar, but less than many other desserts, since sorbet recipes are keyed to the tart, natural taste of fruit. On a hot summer night, serving any of these in a frosty martini glass is too cool.
All Good Things for Me 