MANGO-LIME SORBET
1-1/2 cups water
2 cups sugar
2 tablespoons lime juice
4 ripe mangoes, peeled, seeded, and cubed (4 cups)*

In saucepan combine water and sugar. Cook and stir over medium-high heat until mixture boils and sugar dissolves. Remove from heat; cool syrup completely. Stir in lime juice. Place mango in food processor. Cover and process until smooth. Transfer to mixing bowl. Add cooled syrup. Cover and chill. Freeze in 4-quart ice-cream freezer according to directions. Makes 12 to 14 servings (6-1/2 to 7 cups).

*If mangoes are not in season or to save time, use 2 (24-ounce) jars (4 cups) refrigerated sliced mango, drained, in place of fresh mango.

PINEAPPLE-PLUS SORBET
5 to 6  cups peeled, cored, cut-up fresh pineapple (1 large pineapple)
1  (1-inch) piece peeled fresh ginger
1    stalk fresh lemon grass, chopped
1/4  cup firmly packed mint leaves
1   star anise
8  whole white peppercorns
1/4  cup lime juice
1-1/2  cups light-colored corn syrup

Place pineapple, half at a time, in food processor or blender. Cover and process until smooth. Strain through fine-meshed sieve. (You should have 4 cups.)

In large saucepan combine pineapple, ginger, lemon grass, mint, star anise, and peppercorns. Bring to boil. Remove from heat and let cool 15 minutes. Transfer mixture (half at a time) to bowl of food processor. Cover and process until smooth. Strain through fine-mesh sieve to remove spices. Transfer to mixing bowl. Add lime juice and syrup. Cover and refrigerate 4 to 24 hours or until well-chilled. Freeze in 2-quart ice-cream freezer according directions. Makes 8 servings (4 cups).

BERRY SORBET
2  cups fresh or frozen raspberries
2  cups fresh or frozen blueberries
2  cups fresh or frozen unsweetened strawberries
1/2  cup granulated sugar
3   small melons, halved and seeded (optional)
Muscat de Beaumes-de-Venise
 
Thaw berries, if frozen. Place raspberries, blueberries, and strawberries (half at a time) in food processor or blender. Cover; process until smooth. Strain through fine-meshed sieve to remove seeds. Stir in sugar. Cover and chill. Freeze in 2-quart ice-cream freezer according to directions. Serve in melon halves, if desired, and drizzle with wine. Makes 5 to 6 servings (2-1/2 cups).