Say Freeze!

CAPTURE THE ESSENCE OF SUMMER IN A SCOOP WITH A FRUIT-FORWARD SORBET.

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IN THE HEAT OF SUMMER, there’s nothing more refreshing than a cool scoop of sorbet. And according to Geri-Martha O'Hara, pastry chef and co-owner of Big Spoon Creamery in Birmingham, Alabama, summer is the best time to make it. O’Hara spent four years working under the tutelage of chef Frank Stitt and pastry chef Dolester Miles at Highlands Bar & Grill, and she shares their ingredient-led philosophy. “Your in-season peaches, strawberries, blackberries—those all make great sorbets because of their natural pectin, so you don’t have to add much,” she says. “You can lean on the fruit to make a really good, straightforward sorbet.”