SORBETS & ICES ICE CREAM RECIPE

APPLE SORBET
3 cups unsweetened apple juice
One 6-oz. can unsweetened concentrated apple juice
3 tablespoons fresh lemon juice
Place the apple juice, concentrate and lemon juice into the bowl of the machine and freeze.
Makes about 1 quart

APRICOT SORBET

Two 16-oz. cans apricots packed in heavy syrup, drained, liquid discarded
3/4 cup simple syrup
3 tablespoons fresh lemon juice
Purée the apricots in a food processor. Add the syrup. lemon juice and cream.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.

BLACKBERRY ICE

6 cups ripe blackberries
1/2 cup granulated sugar
juice of 2 lemons
3/4 cup Creme de Cassis (black currant liqueur)

Combine all ingredients in a heavy saucepan and set over medium heat. Cook, stirring frequently, for 20 minutes, or until all berries have burst.
2. Cool mixture slightly and force through a sieve or through the fine disc of a food mill. Cool the resulting puree completely.
3. Pour cooled mixture into a shallow metal pan (a cake tin is ideal), and set it in your freezer.
4. When the mixture is about half frozen, in 2 to 3 hours, remove the pan from the freezer, scrape the blackberry ice out of the pan into a bowl, and beat with a wire whisk until soft and icy parts are
completely mixed. Return the ice to the pan, set it back in the freezer, and freeze completely.
5. The ice will be very solid. To serve, temper in refrigerator for 15 to 30 minutes before attempting to dish up.