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1
For Orange, Grapefruit, Lemon or Lime Sorbet: In a bowl, combine the juice and syrup and chill thoroughly.
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2
Pour the mixture into the container of an ice cream maker and freeze according to the manufacturers directions.
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3
For Pulpy Fruit Sherbet: Peel, pit, and seed fruit.
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4
Cut the pulp into small pieces and toss with the sugar and lemon juice.
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5
Chill for 20 minutes until softened.
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6
Using a blender or food processor, puree the fruit mixture; there should be about 4 cups of puree.
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7
Chill for 20 minutes.
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8
Pour the puree into the container of an ice cream maker and freeze according to the manufacturers directions.
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9
For Berry Sherbet: In a non-aluminum saucepan, combine the berries with the lemon juice and sugar over moderate heat.
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10
Bring to a simmer, stirring from time to time, just until the fruit begins to give off its juice.
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11
Remove from the heat and puree in a food processor or blender.
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12
Pass the pulp through a sieve to remove the seeds.
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13
Chill for at least 20 minutes.
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14
Pour the puree into the container of an ice cream maker and freeze according to the manufacturers directions.
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15
For Simple Syrup: Place the sugar and 4 cups cold water in a saucepan and bring to a boil over high heat, stirring with a wooden spoon until the sugar has dissolved.
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16
Continue to boil for 5 minutes and remove from the heat.
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17
When the syrup is cool, refrigerate in a covered container.
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18
The syrup will keep for two weeks under refrigeration andcan be frozen indefinitely.
