sorbet

Depending on what you’re eating, you can opt for things like crackers, citrusy sorbet, and even pickled ginger.

Earlier this summer, Superiority Burger chef Brooks Headley churned celery vinegar into sorbet.

Fiber makes things thicker, which is why it’s great for sorbet.

As always, dinner, which includes a choice of salads, is punctuated by a sorbet at halftime.

Nadia Chaudhury, editor, Eater Austin Brooks Headley knows that making sorbet is weird.

They choose from six flavors—including very raspberry, mango sorbet, the trademark tart plain—plus 30 toppings.

The sorbet was tangy and was a tad tart while in the main course the pepper in the yam croquette brought it to life.

Even 103-degree heat could not melt the delicious sorbet palette favored by this mother of all style icons.

But the beauty of it is that it has the best qualities of both desserts: creamy like a sherbet, refreshing like a sorbet.

And now the sorbet cools our throats and leads us up to the game.

A sorbet made of the ripe fruit whets the appetite and the pulp is used locally for bites of venomous animals.

Then comes sorbet, or Roman punch, much needed to cool the palate and to invigorate the appetite for further delicacies.

The principal delicacy in these entertainments was an orange sorbet specially prepared by my own hands.

Outside, by the cracked pool, it was coming on slow twilight and that magic, tropical blood-orange sky like a swirl of sorbet.