Sorbets are easy to make, contain little more than water, sugar and fruit, and yet burst with colour and flavour. This volume demonstrates how easy it is to make all kinds of sorbets. There are tangy iced fruit desserts, such as blackcurrant sorbet, watermelon granita and apple and cider water ice. The author shows how to use fruit such as melon or clementines as a simple but elegant container for sorbets, and experiments with different aromatic herbs and spices to make delicately perfumed iced desserts for special-occasion meals. Essential information on equipment and flavourings is provided, as well as ideas for decorating and serving.