Vegan

The candied orange peel can be made up to 3 weeks ahead; store it with the cooking syrup in an airtight container in the refrigerator.

This sauce can be made 2 days ahead and refrigerated in an airtight container. Reheat over medium-low heat, or bring to room temperature before serving.

Keep the apricots submerged in the poaching liquid, or they will turn brown. Mixed with seltzer water, the poaching liquid makes a refreshing apricot fizz.

You can substitute espresso in this recipe with 2 cups very strong brewed coffee, although the flavor will not be as intense.

Fresh mangoes are loaded with vitamins A and C. Whisking the granita as it freezes ensures that it reaches the proper consistency.

This sorbet gets its intense purple hue from Concord grapes, which have a deep blue-black skin. The longer you process it in the ice-cream maker, the lighter and fluffier your final product will be. Sugar cones are ideal containers for serving the sorbet al fresco.

Look for the ripest melon you can find; it should have a sweet fragrance and a firm exterior that yields slightly at the stem end. Granita can be stored in an airtight container in the freezer for up to 2 weeks. We like to serve the granita over wedges of cantaloupe for added melon flavor.

Use the juice of these lemons for the mousse, and use some of the syrup for lemon sauce. Make this recipe a day before the mousse.