We know what you're thinking: It's the first day of Eating Light month, and this is the second dessert post of the afternoon (first mini sweets, now frozen ones). Well, we wanted to highlight a new food column in The New York Times Magazine, and this is the recipe. For the record, it's sherbet and not ice cream...
The article is by Pete Wells, the dining editor for the Times, and it's part of a new column, "Cooking with Dexter," that follows Wells' time in the kitchen with his 4-year-old son. The story is sweet—Dexter grinds his own coffee beans in the morning and squirrels away baby vegetables like they're rare coins—plus the recipe is seasonal and refreshing.
Wells points out that he originally intended to make sorbet but threw in some heavy cream while the mixture was freezing to make it seem more like ice cream for Dexter. But we're taking that to mean that you could omit the cream and make a lighter, healthier tangerine sorbet that would be just as delicious.
Image: Jenny Woodward for The New York Times