Italian Watermelon Sorbet Story of the Dish Sorbetto all’Anguria (Italian Watermelon Sorbet) Watermelon sorbet is an exercise in controlling water. The fruit is extremely refreshing but contains relatively little fiber or pectin, so the sugar balance, chilling temperature, and churning technique matter more than with denser fruits. The result should taste like concentrated cold watermelon, not flavored ice. Italian sorbet is at its best when the fruit remains the central flav

Italian Pink Grapefruit Sorbet Story of the Dish Sorbetto al Pompelmo Rosa (Italian Pink Grapefruit Sorbet) Pink grapefruit sorbet is defined by tension between bitterness, acidity, sweetness, and perfume. A successful version should retain grapefruit’s grown up bitterness while smoothing the sharpest edges so the frozen dessert remains refreshing rather than austere. Italian sorbet is at its best when the fruit remains the central flavor. Dairy is unnecessary here; texture c

Italian White Peach and Lemon Sorbet Story of the Dish Sorbetto alla Pesca Bianca e Limone (Italian White Peach and Lemon Sorbet) White peach is more floral and delicate than yellow peach, so this sorbet uses lemon as a structural accent rather than a dominant flavor. The result should be pale, fragrant, soft on the palate, and exceptionally clean. Italian sorbet is at its best when the fruit remains the central flavor. Dairy is unnecessary here; texture comes from the relati