Nearing the end of meyer lemon season, now is the time to make your last batch of meyer lemon sorbet. Meyer lemons are sweeter and more floral in flavor than regular lemons. Not quite tart enough for lemonade, but spectacular in curds, tarts, sorbets, and other desserts. Here, the meyer lemon sorbet pairs well with a lusciously moist saffron turmeric cake. more ›

Clearing up a legal gray area, state lawmakers have passed a bill regulating the sale of frozen dessert products made with wine, permitting the sale of ice cream and sorbet to anyone over the age of 21. The bill limits the alcohol content to 5 percent by volume and requires warning labels – even though it would take two gallons of wine ice cream or one pint of wine sorbet to equal one glass of actual wine, according to upstate purveyor Jeff Kostic. more ›