Berry

Limoncello can be found at most supermarkets and at liquor stores.

A fresh raspberry syrup infuses this pretty drink with bright fruit flavor.

Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. My husband Matt and I created this recipe long before we opened The Bent Spoon. We have such special memories of picking baskets full of strawberries and making them into this bright reddish-pink sorbet, which captures their fresh-picked essence. We now use it in the top layer in our red, white, and blue cake. Because it's such a simple recipe, it's important to get fresh, organic berries picked at the height of their flavor. At the shop, we don't strain them — we like to keep the fruit as close to its natural state as possible. But if you dislike bits of seeds in your sorbet, feel free to strain the base before chilling it. The quality of the water is important as well — if your water has a bad aftertaste, so will your sorbet — so we recommend using bottled. The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.

Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This recipe makes a luscious, blue-purple sorbet that's perfect for our red, white, and blue cake. It's a pretty simple recipe — the quality comes from fresh, organic berries picked at the height of their flavor. The quality of the water is important as well — if your water has a bad aftertaste, so will your sorbet — so we recommend using bottled. The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days. Also optional is straining. At the shop, we don't strain — we like to keep the fruit as close to its natural state as possible. But if you dislike bits of seeds in your sorbet, feel free to strain the base before chilling it.

You can find the Neufchâtel cheese called for here next to the cream cheese at your supermarket. Don't be alarmed by the holes in your coeur à la crème molds — they allow liquid to drain out of the bottom so the hearts will be firm enough to hold their shape.

Check your local farmers market or Chef's Garden (800-289-4644) for the geranium leaves or experiment with other leaves such as fresh basil or mint.

Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème brûlée."

Freezing the berries before adding them to the batter prevents them from sinking to the bottom and from discoloring the cupcakes. Maple sugar can be found at some supermarkets and natural foods stores.

These delicate meringue desserts would be a lovely ending to a bridal shower. The components of this dish can be made several hours ahead and assembled shortly before serving.

You can make the lavender syrup and slice the berries ahead of time, but toss them together at the last minute. Any remaining lemon sugar can be used to sweeten espresso or tea.