Summer is here. At work, that means churning our own in-house ice creams. One issue with which I struggle is balancing larger health concerns with the the high amount of sugar many recipes require. To address it, we avoid all gels, use only fresh fruits, and prepare smaller batches. While it keeps my cooks busy, it makes for a fresher and cleaner tasting product. Here’s one we made the other day, an  adapted chocolate sorbet from David Lebovitz and a passion fruit sorbet adapted from Leonardo di Carlo’s evolution book..