There’s a lot of good no-sugar-added ice cream out there, but it’s tough to find a no-sugar-added sorbet.

Even our sugar-free and lactose-free Top Pick Of The Week, Clemmy’s ice cream, offers only an Orange Creme flavor, a combination of vanilla ice cream and orange sorbet.

But if you’re on a sugar-free diet and miss sorbet, you can make it yourself with unsweetened fruit juice or pureed watermelon and other fruits. If you don’t have an ice cream maker, you can make granita, a “crunchy sorbet” (see recipes below).

To make no-sugar-added sorbet or granita:

 
What’s The Difference Between “Sugar-Free” And “No-Sugar-Added?”
No-sugar-added products still contain some sugar that is is naturally contained in the ingredients used. Milk, for example, contains lactose, or milk sugar. Plant and animal tissues contain dextrose; fruit contains sucrose.

A product labeled sugar-free has absolutely no sugar. Whatever sugar occurs naturally in the ingredients has been removed. This is a much more expensive process, which is why most foods are no-sugar-added.
  

Corn fritters are a delicious side or first
course. Photo © Monkey Business | Fotolia.

December 2nd is National Fritters Day: Fry up whatever you’d like.

If you’d like to try pumpkin fritters, here’s a recipe.
 
 
CORN FRITTERS RECIPE

Ingredients For 4 Servings

Preparation

1. BEAT the egg yolk until thick. Add corn kernels, chives and tomato/red pepper.

2. SIFT together and stir into the corn mixture: flour, baking powder, salt and paprika.

3. BEAT the egg white until stiff and fold into corn mixture.

4. DROP the batter from a tablespoon into oil heated to 370°F. Cook until a delicate golden brown, turning once. Drain on a paper towel.

It was a revelation—so creamy and luscious. We kept going back for more. The following year, Mario Battali kindly published The Babbo Cookbook, providing us with the recipe (below).

If you don’t have time to make it, try pouring extra virgin olive oil over a scoop of vanilla ice cream. Make sure it’s top quality and fresh (oil begins to oxidize when the bottle is opened, so if you don’t use it often, buy small bottles).

Create a sundae by adding shaved chocolate* (more elegant than chocolate chips) or other garnishes (berries, candied nuts, chopped brittle, toffee pieces or whatever catches your eye). We often add a drizzle of olive oil and a pinch of sea salt.

Why is this recipe called gelato instead of ice cream? How do they differ?

The simple answer is that gelato uses more milk than cream, and is more dense (less overrun, or air, is beaten in than with ice cream—but you can’t control the overrun with a home ice cream maker). Here’s the full scoop on the difference between gelato and ice cream.

Ingredients For 2 Pints

 
Preparation

1. COMBINE the egg yolks and sugar in the bowl of an electric mixer. Use the whip attachment to beat them for 5 minutes on medium speed, or until the mixture is thick and very pale and forms a ribbon when the whip is lifted.

2. CONTINUE beating and drizzle in the olive oil; beat for 2 more minutes.

3. ADD the milk and cream and continue to beat until all ingredients are combined.

4. FREEZE in ice cream maker according to manufacturer’s instructions.

5. PLACE in the freezer in a covered container until frozen, about 4 hours or overnight.

6. SERVE plain, with a garnish (see above), or à la mode with your favorite cake, pie or brownie.
 
 
Here’s an Olive Oil Ice Cream recipe with shaved Parmesan cheese.