For my money, the best way to beat the heat is sorbet. And I do mean money: homemade sorbet can be made with affordable ingredients like in-season fruit, herbs, honey or sugar, and water. You can also make it with tools you likely already have in your kitchen, as I explain this week in my Twice as Tasty column for the Flathead Beacon.

A few tricks help you smooth out sorbet and counteract the ice crystals that can form so quickly when you try to make frozen, nondairy desserts. Ice cream makers and gelato machines may speed up the process, so you can use one if you already own one, but there’s no need to buy a new appliance if you want to enjoy dairy-free sorbets.
Learn to make Rhubarb–Rosemary Sorbet and other flavors