The weather dictates the desserts we eat. In winter, we like like hearty warm desserts that soothe our bones from the biting wind outside. Heavy, like the clothes we bundle up in, is encouraged. In summer, we like desserts that are light, for those sweltering days where anything too hearty is our worst enemy. Light means cool, refreshing, and not too filling you know, so you always have room for s'mores later on or like chocolate soup gourmandia.

1. The weather dictates the desserts we eat. In winter, we like like hearty warm
desserts that soothe our bones from the biting wind outside. Heavy, like the
clothes we bundle up in, is encouraged.
In summer, we like desserts that are light, for those sweltering days where
anything too hearty is our worst enemy. Light means cool, refreshing, and not
too filling you know, so you always have room for s'mores later on or like
chocolate soup gourmandia.
The River Cafe's Strawberry Sorbet
Makes 1 1/4 quarts
2-3 lemons, 1 seeded and roughly chopped and the others juiced
2 cups sugar
2 pounds strawberries, hulled
1. Place the shopped lemon and sugar in a food processor, and pulse until
combined. Transfer to a bowl.
2. Purée the strawberries in a food processor, and add to the lemon mixture,
along with the juice of 1 lemon. Taste and add more juice as desired. The
lemon flavor should be intense but should not overpower the strawberries.
Pour the mixture into an ice cream machine and churn until frozen
David Lebovitz's Chocolate Sorbet
Despite having no dairy or eggs, this sorbet is impossibly creamy. It also
remains perfectly scoopable without going hard or icy in the slightest, even
after several days in the freezer. - Kristen Miglore
Cherry Almond Torte
A rich, delicious, and not-too-sweet way to showcase summer's sour cherries. -
Amanda and Merrill