Jasmine tea sorbet

Tea sorbets are generally very delicate and subtle. Be careful not to oversweeten or let the tea brew for too long.

* Makes just less than 1 pint
1 1/4 cups jasmine tea, chilled
1/4 cup sugar syrup, chilled
1 to 2 tsp. lemon juice
1 medium egg white

Champagne cocktail sorbet

Champagne is wonderful for a very special occasion, but a good dry Cava or Asti also makes an excellent sorbet. This is a very crisp and crumbly sorbet, so serve it in well-chilled glasses straight from the freezer.

* Makes about 2 pints

• 1 1/2 cups water, chilled
• 1/2 cup grapefruit juice
• 1 cup superfine sugar
• 1 1/2 cups champagne or sparkling dry white wine, chilled
• 1 medium egg white

Ruby grapefruit sorbet

Serve this lovely pink sorbet in grapefruit shells if you wish, or in tall glasses with other fresh fruits.

* Makes about 1 pint

• 2 ripe ruby-red or pink grapefruits
• 1 cup sugar syrup
• 4 tbsp. raspberry or cranberry juice

Pear sorbet

The delicate flavor of pears is best appreciated when they are perfectly ripe, so be sure to choose the very best fruit.

* Makes about 1 1/4 pints

• 4 large (about 2 lbs.) ripe, but not soft, Comice or Bartlett pears
• juice of 1 small lemon
• 1 cup sugar syrup, chilled
• 1 medium egg white

Mango sorbet

Mango makes the easiest and most delicious sorbet, with a velvety smooth consistency. If you can ever find Indian mangoes (smaller and yellower), try them; their flavor is even better and they are amazingly perfumed.

* Makes about 1 pint

• juice of 1 lemon
• juice of 1/2 orange
• 1/2 cup superfine sugar
• 2 large ripe mangoes
• 1 large egg white, whisked