Apricot Sherbet

1 quart apricots
2 1/2 C. sugar
1 egg (white only)
8 C. water
1 t. powdered gelatin
1/2 C. fresh lemon juice

Wash apricots. Crack and remove a few kernels from pits, put these with apricots and cook in the water until the fruit is soft. When cool press through a sieve and measure 5 cups of juice and pulp.

Add sugar lemon juice and gelatin which has been dissolved by quaking in a tablespoon of cold water and then over boiling water. Whip white of egg until stiff and add. Freeze,

Note: Peaches or other fruit may be used in place of apricots, sweetened to taste.

Makes 2 quarts.

Banana-Pineapple Tropical Sorbet

1 pineapple
2 chopped bananas
3 tablespoons sugar
1 cup plain nonfat yogurt
1 tablespoon honey

Roughly chop the pineapple flesh and put it into the bowl with the reserved juice.

Puree pineapple flesh and juice with bananas in food processor, gradually adding the sugar, yogurt and honey.

Transfer to ice cream maker and process according to directions.

Chocolate and Fresh Mint Sorbet

5 C. water
2 C. sugar
3 oz. (2 packed cups) fresh peppermint, spearmint or chocolate mint
14 oz. bittersweet chocolate
1/4 t. salt

Combine water and sugar in a saucepan and stir to dissolve sugar. Remove mint from stems and crush leaves slightly. Add mint to saucepan and bring to a boil. Remove from heat and allow to steep at least 30 minutes. Chop chocolate and place in a heatproof bowl. Strain mint mixture and return to saucepan. Bring mint syrup to a boil and pour over chocolate mixture. Stir until smooth, then strain again and add salt. Chill thoroughly before freezing according to ice cream maker manufacturer's instructions.

Easy Melon Ice

1 medium cantaloupe or honeydew, or 1/4 watermelon (for about 4 1/2 C. diced)
1/2 C. orange juice
1/2 C. sugar

Seed and dice the melon. Stir together the citrus juice and sugar until mixture is fully liquid (sugar needn't be completely dissolved). In batches, if necessary, puree melon with the sugar mixture and any liquid from dicing. (A blender is best for this; if using a food processor, keep at it a while, scraping and stirring occasionally, to produce a puree, not just chopped melon). Taste and add sugar if necessary.

Freeze in ice cream freezer following manufacturer's directions for sorbet. If you don't have an ice cream freezer, pour mixture into shallow bowl and freeze 3 hours or until firm, then scoop into a mixer bowl and beat with an electric mixer about 10 seconds. Refreeze.

Serves 8

Fruit Sherbet Recipe

3 C. sugar
Juice of 3 lemons
Two  20 oz. can crushed pineapple
3 pints water
Juice of 3 oranges
3 bananas sliced thin
1 egg white beaten stiff

Mix the sugar and water and cook 5 minutes. Cool slightly and add the fruit juices and the fruit. Pour in ice cream freezer and add the stiffly-beaten egg white. Freeze.

Makes 2 quarts.

Lemon and Orange Gelato

2 cups milk
2 tablespoons orange and lemon zest
5 egg yolks
3/4 cup sugar
4 tablespoons lemon juice

Scald the milk with the orange and lemon zest in a medium saucepan. Whisk the egg yolks and sugar to blend. Gradually whisk half of the hot milk into the yolks. Return the yolks to the saucepan with remaining milk. Stir over low heat until custard thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil.

Transfer the mixture to a large bowl and chill.

Once the mixture is cool stir in the lemon juice.

Transfer to ice cream maker and process according to manufacturers instructions.

Lemon Cream Sherbet

1/8 t. salt
1 1/2 C. milk
1/2 C. cream
2 t. gelatin
1/4 C. cold water
1 C. sugar
1/3 C. white corn syrup
1/3 C. lemon juice
1 t. grated lemon rind

Soak the gelatin in the cold water and dissolve over hot water. Mix together the remaining ingredients and add gradually to the gelatin mixture. Freeze.

Makes 1 quart.

Lemon Sherbet

1 qt. milk
1 can condensed milk
2 C. sugar
Juice of 3 lemons

Chill milk and condensed milk. Mix as follows: milk, sugar, condensed milk and lemon juice.

This fills 2 ice cube trays. Have freezer at coldest point. When cream is just set, turn into large bowl and mix over again.

When set again turn back temperature 3/4 cold. When thoroughly set, turn back to half way mark.

Can be ready in about 1 1/2 to 2 hours. The extra stirring makes it creamier.

Mango Sorbet

1 C. sugar
3/4 C. water
2 ripe mangos, about 1/2 lb. each
juice of 1 lime

Combine the sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves completely and the syrup is clear. Remove from the heat and allow to cool to room temperature.

Peel the mangoes and cut as much of the fruit as you can away from the large pits. If the mangoes are very ripe and juicy, and you feel adventurous, squeeze the pulp and juice off the pits with your hands. It's messy work, so do it over a large bowl.

Combine the cooled syrup, mango pulp and lime juice in a blender or food processor. Blend until completely smooth, about 30 seconds. Cover and refrigerate until cold, or overnight.

Stir the chilled mixture, then freeze in your ice cream machine according to the manufacturer's instructions. When finished the sorbet will be soft, but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

Makes about 3 cups.

New England Cranberry Sherbet

2 C. cranberries
2 C. sugar
2 C. milk
1 C. cream
3 T. fresh lemon juice

Wash and cook cranberries until tender. Press through potato ricer then add sugar and cook until sugar dissolves then chill well .Add lemon juice, milk and cream into freezer.

Makes 1 1/2 quarts.

Orange Sherbet

1 1/2 T. grated orange rind
1 1/2 C. sugar
1/4 C. fresh-squeezed lemon juice
1 1/2 C. fresh-squeezed orange juice
1 t. vanilla
4 C. very cold (low-fat) milk

Stir together grated orange rind and sugar. Stir in lemon juice, orange juice and vanilla and continue stirring until sugar is dissolved. Add milk.

Put mixture in ice cream freezer and freeze according to manufacturer's directions.

Peach Daiquiri Ice
This refreshing ice takes only 10 minutes of effort

1 16-ounce can peach slices (juice pack)

1/4 cup sugar

2 tablespoons rum

1/4 teaspoon finely shredded lime peel

2 tablespoons lime juice

Drain peaches, reserving 2 tablespoons juice. In a blender container or food processor bowl combine peach slices, sugar, rum, lime peel, lime juice, and reserved peach juice. Cover and blend or process till smooth.

Pour peach mixture into a 1- to 2-quart freezer container. Cover and freeze at least 4 hours or until firm. Let stand at room temperature about 5 minutes before serving.

Makes 4 servings

Make-Ahead Tip: Cover and freeze up to 1 week.

Pina Colada Sherbet

1 15- or 16-ounce can cream of coconut

1 15-1/4-ounce can crushed pineapple, undrained

1 cup orange juice

1/4 cup light rum

In a blender container or food processor bowl combine cream of coconut, undrained pineapple, orange juice, and rum. (If using a food processor, process only half of all the ingredients at a time.) Cover; blend or process till nearly smooth.

Pour into a 9x5x3-inch loaf dish or a 2-quart baking dish. Cover; freeze about 4 hours or till firm.

Break sherbet into pieces. Place sherbet, about half at a time, in a blender container or food processor bowl. Cover; blend or process till fluffy. (Or, place in a chilled bowl and beat with an electric mixer till fluffy)

Return pineapple mixture to pan. Cover and freeze at least 4 hours or till firm.

Makes 4 cups

Creamy Peach Sherbet

2 cups frozen unsweetened peach slices partly thawed
1/2 cup plain nonfat yogurt
2 tablespoons orange juice concentrate
2 tablespoons sugar
1/8 teaspoon fresh grated nutmeg
1 teaspoon vanilla

In food processor or blender, pulse/ chop peaches. Add remaining ingredients' blend until creamy.

May be served immediately or stored in the freezer until serving time.

Yield: 4 servings.

Other frozen fruits may be substituted for the peaches.

Pineapple Sherbet

3/4 C. sugar
1 1/2 C. water
1/4 C. cold water
juice of 1/2 orange
2 egg whites
juice of 1 lemon
1 T. gelatin
1/2 C. pineapple juice
1/8 t. salt
1/2 C. whipping cream
1 C. crushed pineapple, drained

Boil the sugar and water together 5 minutes. Add the gelatin which has been soaked in the cold water 5 minutes. When cool. add the fruit juice and pineapple. Freeze. Add the salt to the egg whites and beat stiff.

Whip the cream until thick but not stiff and combine with the partially-frozen mixture then fold in the egg whites and continues freezing.

Makes 2 quarts.