Name: Rainbow Daiquiri Sorbet
Yield: Serves 8
Ingredients: 1 1/4 cups water; 1/2 cup plus 1 tablespoon sugar; 2 cups fresh boysenberries or frozen unsweetened boysenberries, thawed; 7 tablespoons light (clear) rum; 1 1/4 cups water; 3/4 cup sugar; 2 cups sliced peeled pitted mangoes; 7 tablespoons light (clear) rum; 8 hollowed-out mango halves (for serving; optional); Fresh boysenberries; Fresh mango slices

The contrasting colors of mango and boysenberry are lovely. If you like, serve the sorbets in frozen "mango boats," made by scooping out the centers of halved mangoes and freezing the shells.

Note:

If you do not have an ice cream maker, you can turn this mixture into a granita — an Italian frozen dessert. Mix an additional 1 cup water into each sorbet mixture. Freeze separately until semifirm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of each granita to form crystals. Scoop boysenberry and mango crystals alternately by 1/4 cupfuls into frozen mango halves or glasses and serve.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Baked Butter Paneer

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.