Fresh Fruit Sherbet

For Orange, Grapefruit, Lemon or Lime Sorbet: In a bowl, combine the juice and syrup and chill thoroughly. Pour the mixture into the container of an ice cream maker and freeze according to the manufacturer’s directions.

For Pulpy Fruit Sherbet: Peel, pit, and seed fruit. Cut the pulp into small pieces and toss with the sugar and lemon juice. Chill for 20 minutes until softened. Using a blender or food processor, puree the fruit mixture; there should be about 4 cups of puree. Chill for 20 minutes. Pour the puree into the container of an ice cream maker and freeze according to the manufacturer’s directions.

For Berry Sherbet: In a non-aluminum saucepan, combine the berries with the lemon juice and sugar over moderate heat. Bring to a simmer, stirring from time to time, just until the fruit begins to give off its juice. Remove from the heat and puree in a food processor or blender. Pass the pulp through a sieve to remove the seeds. Chill for at least 20 minutes. Pour the puree into the container of an ice cream maker and freeze according to the manufacturer’s directions.

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. Continue to boil for 5 minutes and remove from the heat. When the syrup is cool, refrigerate in a covered container. The syrup will keep for two weeks under refrigeration andcan be frozen indefinitely. Makes 1 quart.