Is it still too cold for ice cream? I don't think so! And what could be more evocative of spring than this rosy palette! Find dried hibuscus flowers and rose water in Middle Eastern markets, and use them to infuse floral notes into dessert any time of year. This hibiscus colored sorbet nearly glows. For the grapefruit sherbet, look to your liquor cabinet for ingredients to enhance its subtle color and gentle bitterness. What's the difference between a sherbet and a sorbet? Technically, nothing; but sherbet has come to mean there is milk in the mix while sorbet is dairy free. These are both as bright and fresh as the perfect spring day!
Get the recipes for grapefruit sherbet and hibiscus sorbet on Edible Brooklyn.