Recipe(tried): some sorbet ideas.....

Bonnie, Here is how I make sorbets, and I do love sorbets! I make a simple syrup of one part water to one part sugar. I bring this to a boil on the stove and boil appx one minute until clear and all sugar is dissolved. I then stor the syrup in a clean canning jar in the fridge. It is there, ready to go, when the sorbet spirti moves me. That is usually when the various waves of fresh fruits come into season. To make the sorbet, I mix equal parts of fruit puree and the simple syrup. I chill overnite in the back of the fridge to get as cold as possible without freezing. The next day I will put it in my ice cream maker and proceed according to directions. When frozen, I transfer it from the ice cream maker to a tupperware container with a tight fitting lid. I seal the top of the sorbet with saran wrap and then place the lid on. I freeze in my deep freeze for best results. Anything is game here, peach, strawberry, pear purees. I do like to experiment with adding herbs or using unusual fruits. One of my favorites is a can of Coco Lopez cream of coconut, a can of Thai Kitchen or Goya plain coconut milk, and a can of the simple syrup. Add a dash of freshly grated nutmeg and freeze. Gladys, this taste wonderfully like Coco Frio from the streets of San Juan. ( I lived in Rio Piedras for a while.) Another idea is to use some fresh rosemary in your boiling simple syrup. Steep 10 minutes, remove, and proceed. I also like to use lemon balm, various mints, and other herbs. Just steep these in your boiling syrup ten minutes and then remove. Goya nectars (juices) are a wondereful fruit base which can be mixed one to one with the simple syrup. A really nice combo is pineapple juice and fresh mint syrup. Another favorite is Goya guava juice and syrup. Please experiment with this simple "simple" syrup and equal part puree or juice and let us know how you make out. I hope this inspires you.
Mary