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Forget lemon and raspberry—there’s a whole world of exotic sorbets out there this summer. Concepts ranging from local scoop shops to fancy restaurants are experimenting with non-traditional flavors and presentations. Jake’s Ice Cream, Atlanta, GA Margarita Sorbet made with denatured tequila; about $3 per cup Rhapsody, Chicago, IL Homemade Sorbet “Eggs” of three flavors over a nest of a spun sugar and a fruit salad of mangos, kiwis, pineapples and bananas; $8 Chinatown Ice Cream Factory, New York, NY Lychee Sorbet; $3.75 per cup StarNut Gourmet, McLean, VA Cookies-and-Cream Sorbet; $3.50-$5 per cup Tru, Chicago, IL Gianduja Crèmeux: Concord grape sorbet with basil and manchego cheese; $15 Mashti Malone’s, Los Angeles, CA Rose Sorbet with sour cherry; $8.95 per pint Postrio, San Francisco, CA Muscat Grape Sorbet with crème fraiche sherbet, viogner poached rhubarb, lemon tuille; $11 Il Laboratorio del Gelato, New York, NY Champagne Sorbet; $3.25 per cup |
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