Sorbets Made in an Ice Cream Maker

Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.

Process sugar syrup and fruit (see options below) in batches, in a blender or food processor until smooth. If recipe calls for fruit juice, add it here.

Cover and chill 2 hours.

Pour mixture into the freezer container of a 1-gallon ice-cream maker, and freeze according to manufacturer's instructions.

Cantaloupe Sorbet: Use 4 cups chopped cantaloupe.

Cherry Sorbet: Use 1 can (6 ounce size) frozen lemonade concentrate, prepared 1 jar (16 ounce size) maraschino cherries Strain and discard lemonade pulp, if desired.

Grapefruit Sorbet: Use 3 cups fresh grapefruit juice, 1 teaspoon chopped fresh mint.

Lemon Sorbet: Use 1/2 cup fresh lemon juice, 2 teaspoons grated lemon rind.

Orange Sorbet: 3 cups fresh orange juice, 2 teaspoons grated orange rind.

Pineapple Sorbet: 2 cups chopped pineapple. Strain and discard pulp after processing mixture in blender, if desired.

Raspberry Sorbet: 5 cups fresh or frozen raspberries.

Strawberry Sorbet: 5 cups fresh or frozen strawberries, 2 tablespoons lemon juice.

Watermelon Sorbet: 4 cups chopped seedless watermelon, 1/4 cup lime juice.