Pineapple Sorbet

1 3/4 cups simple syrup
One 20-oz. can pineapple packed in its own juice

Drain the pineapple and reserve the juice for another use. Pur?e the
pineapple in a food processor until very frothy. You should have about 2 cups
Pur?e.Stir in the simple syrup.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.



Kiwi Sorbet

6 kiwi fruits
1 cup simple syrup
3 teaspoons fresh lemon juice

Peel the kiwis. Pur?e in a food processor until very frothy. You should have
about 1 1/ 2 cups Pur?e.Stir in the simple syrup and lemon juice.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart



Lemon Sorbet

1 1/2 cups fresh lemon juice
1 tablespoon grated lemon zest
3 cups simple syrup

Place the lemon juice, zest and simple syrup into the bowl of the machine and
freeze.
Makes about 1 quart



Mandarin Orange Sorbet

Five 11-oz. cans mandarin oranges packed in light syrup
1 cup superfine sugar
3 tablespoons fresh lemon juice




3 tablespoons fresh lemon juice

Drain the oranges and reserve 2 cups of the syrup. Pur?e the oranges in a
food processor. Stir in the reserved syrup, sugar and lemon juice.
Pour the mixture into the bowl of the machine and freeze.
Makes about 5 1/2 cups.



Mango Sorbet

1 cup simple syrup
4 ripe mangoes
1/4 cup fresh lemon juice

Peel and pit the mangoes. Pur?e in a food processor. You should have about 3
1/ 2 cups Pur?e. Stir in the simple syrup and lemon juice. Force the mixture
through a fine sieve
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart