INGREDIENTS

INSTRUCTIONS

For banana sorbet:  Place bananas in freezer to chill 10 minutes. Bring
sugar and 1/2 cup  water to simmer in heavy small saucepan over medium
heat, stirring  until sugar dissolves. Beat egg yolks in small bowl to
blend.  Gradually whisk hot syrup into yolks. Return mixture to same
saucepan  and stir over low heat just until bubbles appear at pan edge
and  mixture thickens slightly, stirring constantly, about 2 minutes.
Pour  yolk mixture into processor. Add fresh lemon juice, salt and
ground  ginger. Peel cold bananas and slice. Add to processor bowl.
Puree  until smooth. Immediately transfer custard to ice cream maker
and  freeze according to manufacturer's instructions. Transfer to
container and freeze. (Sorbet can be prepared 2 days ahead. Store in
freezer.)  For apricot sorbet:  Bring 1 cup water and 1 cup sugar to
boil in heavy small saucepan over  medium heat, stirring until sugar
dissolves. pour into processor bowl  and cool.  Combine remaining 1 cup
water, apricots and wine in heavy medium  saucepan. Cover and cook over
medium-low heat until apricots are very  tender, stirring occasionally,
about 25 minutes. Add mixture to syrup  in processor. Add ginger and
salt and puree. Cool.  Transfer apricot mixture to ice cream maker and
freeze according to  manufacturer's instructions. Transfer sorbet to
container and freeze.  (Can be prepared 2 days ahead. Store in
freezer.)  For kiwi sorbet:  Bring sugar and 1/2 cup water to boil in
heavy small saucepan over  medium heat, stirring until sugar dissolves.
Cool.  Puree diced kiwi in processor. Set aside 1 cup puree. Strain
remaining  puree through fine sieve. Combine both purees and syrup in
ice cream  maker and freeze according to manufacturer's instructions.
Transfer  to container and freeze. (Sorbet can be prepared 2 days
ahead. Store  in freezer.)  For raspberry coulis:  Puree all
ingredients in processor. Strain through fine sieve. (Can be  prepared
2 days ahead. Cover and refrigerate.)  Spread Raspberry Coulis in
center of each dessert plate. Arrange 1  scoop of each sorbet on sauce.
Garnish with fresh fruit if desired  and serve.  Serves 8.  Bon Appetit
April 1992  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3471
Calories From Fat: 101
Total Fat: 11.4g
Cholesterol: 360.2mg
Sodium: 670.5mg
Potassium: 2716mg
Carbohydrates: 849.6g
Fiber: 18.8g
Sugar: 718.5g
Protein: 13.6g