Skip to main content
Epicurious
Bon Appétit

Blue Tidal Wave Sorbet

4.8

(5)

Here's a lemon-based treat that is so good it will knock you over. It's accented with blue curaçao for a striking color. For something fun, serve the sorbet in scallop shells, which are sold at cookware stores.

Note:

If you do not have an ice cream maker, you can turn this mixture into a granita—an Italian frozen dessert. Place the bowl of the sorbet mixture directly in freezer. Freeze until semifirm, whisking occasionally, about 3 hours. Cover; freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals. Scoop into frozen coupes.

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Mascarpone Cheesecake
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crème Anglaise
The silky French vanilla sauce that goes with everything.