Frozen Dessert

Strawberries, blueberries, nectarines and vanilla ice cream team up in a quick sundae.

Sicilians are the acknowledged masters of ices, and they, in turn, acknowledge the Arabic origin of their refreshing frozen creations. It started when the Arab conquerors chilled sweet fruit syrups, called sarbat, with snow from Mount Etna. The evolution from chilled syrup to frozen syrup - granita - was only a matter of time. The most common granita flavors are lemon and coffee. A scoop of lemon granita is often floated in iced tea. Coffee granita is usually topped with whipped cream and frequently accompanied by brioche.

This recipe originally accompanied Prune Kumquat Sticky Pudding with Amagnac Toffee Sauce .

One of the best-known and most popular tropical drinks, the mai tai translates perfectly into an irresistible sorbet. For a whimsical presentation, garnish with colorful paper umbrellas and bright orchid flowers or bougainvillea blossoms.

An ice-cream-parlor special comes home in this outstanding treat. The peanut brittle has to be cooked to a very high temperature, so be sure to have a bowl of ice water nearby to cool down your fingers in case of any spills.

Perfect for the Fourth of July. If you like, garnish the sundaes with maraschino cherries, small American flags and edible sugar stars.

This ice cream is served with a hazelnut torte at Die Quadriga in the Hotel Brandenburger Hof.

"The citrus-Champagne granita was the perfect ending to a dinner I had at The Harvest in Pomfret, Connecticut," writes Phyllis A. Nigris of Johnston, Rhode Island. "I love this type of cool, refreshing dessert, so I would be grateful if you could obtain the recipe."

Purchased sorbet, frozen yogurt and pound cake make this the season's quickest elegant dessert.

"One of my favorite restaurants in Providence is Neath's," writes Emily Hughes of Tulsa, Oklahoma. "On my most recent and memorable trip, I had my preferred dessert — chocolate wontons with ginger ice cream. Can you procure this recipe from chef Neath Pal?"

To make this borscht into a full meal, serve the butter-braised oysters as a starter, or vice versa.

This ice cream treat is based on the classic combination of toasted marshmallows, graham crackers and chocolate.

Refreshing in looks and taste, these light fruit sorbets served in a colorful raspberry sauce are perfect after a filling seder meal. There will be leftovers of each sorbet to enjoy later.

A light dessert that is made extra easy by the use of purchased fruit juice. No ice cream maker required.

It's a snap to make this delicious low-fat dessert-you don't even need an ice cream maker. The ice has a refreshing texture with an appealing crunch.