Raspberry-apple Sorbet

Ingredients	Instructions
2/3 c. sugar 10 oz. pkg. frozen raspberries, thawed, undrained 1 tbls. lemon juice 2/3 c. water 3 large peeled, sliced golden delicious apples 2 tbls. apple jack or calvados	Combine sugar and water in small saucepan and stir over medium-high heat until sugar is dissolved. Bring to a boil and boil for 5 minutes. Cool, cover and chill. Puree raspberries in food processor blender. Pass through a strainer to remove seeds. Puree apples (might need a little of the syrup). Combine pureed raspberries, apples, sugar syrup, lemon and calvados and blend well. Freeze in an ice cream maker or metal pan in freezer. If frozen in freezer, partially thaw, beat in a food processor using a steel knife and referees.

Sorbet Citron

Ingredients	Instructions
2 1/2 c. water juice of 5 lemons (2/3 c.) 1 egg white 1/2 c. sugar pared rind (zest) of three lemons	Boil water, sugar and zest gently for five minutes. Remove from heat, cool and remove zest. Add lemon juice, place in a metal container, cover and place in the freezer. When the mixture is nearly firm, remove from freezer and break up in crystals with a fork. Beat egg white until soft peaks form. Fold in egg white. Return to freezer. Remove from freezer 15 minutes before serving.

Sorbet De Chichester

Ingredients	Instructions
2 c. water 3 pink grapefruit, all seed and membrane removed 1 egg white 1/2 c. sugar pared rind (zest) of one grapefruit	Boil water, sugar and zest for five minutes. Remove from heat, cool and remove zest. In a blender or food processor (use steel blades) puree the grapefruit, having first removed all the membrane and seeds. Add pureed pulp to cooled syrup, place in a covered metal container. Place in freezer. When the mixture is nearly firm, remove from the freezer and break the mixture up with a fork. Beat egg white until soft peaks form. Fold in egg white. Return mixture to freezer. Remove from freezer 15 minutes before serving. Place in chilled stemware. Boil water, sugar and zest for five minutes. Remove from heat, cool and remove zest. In a blender or food processor (use steel blades) puree the grapefruit, having first removed all the membrane and seeds. Add pureed pulp to cooled syrup, place in a covered metal container. Place in freezer. When the mixture is nearly firm, remove from the freezer and break the mixture up with a fork. Beat egg white until soft peaks form. Fold in egg white. Return mixture to freezer. Remove from freezer 15 minutes before serving. Place in chilled stemware.

Strawberry Sorbet

Ingredients	Instructions
1 c. sugar 1/2 c. orange juice 2 tbls. Grand Mariner 3/4 c. water 1/4 c. lemon juice 1 qt. Strawberries	Combine sugar and water in a saucepan. Bring to a boil, stirring constantly until sugar is dissolved. Cook five minutes over low heat. Remove from heat, stir in orange and lemon juice juices and cool completely. Clean strawberries, add 1/2 c. of above syrup, and puree in blender; then add remaining syrup. Freeze in ice cream freezer as you would ice cream.