INGREDIENTS

INSTRUCTIONS

For fresh fruit: Use 4 cups of sliced strawberries or peeled peaches,
nectarines, kiwi fruit, bananas, papayas, or mangoes. Before  freezing,
toss peach, nectarine, or banana slices with about 2  tablespoons lemon
juice to prevent browning.  Spread sliced fruit in one layer on a
baking sheet. Freeze, uncovered,  until frozen solid. Place frozen
fruit and orange juice in a food  processor or blender. Process until
smooth, stopping to scrape work  bowl as necessary. If your machine
struggles to process the frozen  fruit, let fruit stand 10 to 15
minutes at room temperature to thaw  slightly. Depending on the size of
your blender or food processor,  you may have to process fruit in
several batches. Add sugar and salt  (amount of sugar will depend on
the sweetness of the fruit).  Makes 3 to 4 cups (about 6 servings).
Timesaver Tip: Sorbets can be made about an hour before serving and
held in the freezer. After about an hour, the edges get icy and the
mixture must be re-processed.  Recipe By     : the California Culinary
Academy  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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