guarantee that happens. None require an ice cream maker, although if you have one, you can use it.

Mango tango frozen yoghurt 1 banana, peeled, frozen, cut into 1/2-inch chunks 2 navel oranges, peeled and quartered 2 large mangoes, diced (2 cups) 6 Tbsp. honey or to taste 1 cup whole milk plain yogurt In a food processor or blender, combine all ingredients and puree. Pour mixture into a chilled metal pan or half-gallon plastic container, cover with plastic wrap or a lid and freeze until firm, about 2-3 hours. Transfer to an electric mixer or food processor and beat or process until light and fluffy.

Transfer to a container, cover and freeze until firm, about 1-2 hours. Yield: about 1 quart.

Melon ice 4 1/2 cups diced honeydew, crenshaw or watermelon 1/3 cup sugar 3 Tbsp. fresh lime juice PUREE melon in blender or food processor. You will need 3 cups of melon puree.

In a medium bowl, combine puree with the sugar and lime juice and stir until dissolved. Pour into a chilled 8- or 9-inch square metal pan or half-gallon plastic container. Cover with plastic wrap, aluminum foil or a lid and freeze until firm, about 2-3 hours. Transfer mixture to an electric mixer or food processor and beat until light and fluffy. Transfer to container, cover and freeze until firm, about 1-2 hours. Yield: about 1 quart.

Very berry sorbet 3/4 cup sugar 3/4 cup water 3 Tbsp. fresh lemon juice 1 1/4 cups fresh raspberries 2 1/2 cups (1 lb.) fresh strawberries, hulled 2 Tbsp. framboise liqueur (optional) In a medium saucepan, combine sugar and water, bring to a boil while stirring and cook till the syrup is clear. Stir in lemon juice. Let cool, cover and refrigerate for 1-2 hours, or until thoroughly chilled. In a blender or food processor, puree raspberries and push the puree through a sieve into a large bowl. Discard seeds. Puree strawberries, stir both purees together, and stir in the chilled syrup. Refrigerate for 1 hour or until thoroughly chilled.

Pour mixture into a chilled 8-or 9-inch square metal pan or half-gallon plastic container. Cover with plastic wrap, aluminum foil or a lid and freeze until firm, about 2-3 hours. Transfer mixture to an electric mixer or food processor and beat until light and fluffy. Blend in the framboise, if desired.

Transfer to container, cover and freeze until firm. Yield: 1 quart.

Lemon ice 4 tsp. grated lemon zest 7/8 cup sugar 1 1/2 cups water 3/4 cup fresh lemon juice Mash the lemon zest with 1 teaspoon of the sugar to release its oils. Combine remaining sugar and the water in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Cook until the syrup is clear. Remove from heat and stir in lemon zest and juice. Let cool. Cover and refrigerate 1-2 hours, or until thoroughly chilled.

Pour mixture into a chilled 8-or 9-inch square metal pan or half-gallon plastic container. Cover with plastic wrap, aluminum foil or a lid and freeze until firm, about 2-3 hours. Transfer mixture to an electric mixer or food processor and beat until light and fluffy. Transfer to container, cover and freeze until firm, about 1-2 hours. Yield: 1 quart.

Kiwi fruit sorbet 2 tsp. grated lime or lemon zest 3/4 cup sugar 3/4 cup water 8 kiwi fruit, peeled and quartered 6 Tbsp. fresh lime juice Lime wedges for garnish Mash lime or lemon zest with 1 teaspoon of the sugar to release its oil. In medium saucepan, combine remaining sugar and the water, bring to a boil while stirring, and cook until the syrup is clear. Remove from heat, let cool, cover and refrigerate 1-2 hours or until thoroughly chilled. Carefully cut kiwi fruit in half lengthwise and scoop out pulp. Set shells aside for serving. In a blender or food processor, puree the kiwi pulp with the lime or lemon juice.

Stir in the syrup.

Pour mixture into a chilled 8-or 9-inch square metal pan or half-gallon plastic container. Cover with plastic wrap, aluminum foil or a lid and freeze until firm, about 2-3 hours. Transfer mixture to an electric mixer or food processor and beat until light and fluffy. Transfer to container, cover and freeze until firm, about 1-2 hours. Serve in reserved kiwi fruit shells, garnished with lime or lemon zest. Yield: 1 quart.

Nectarine almond sherbet 1 Tbsp. grated lemon zest 3/44 cup sugar 3/4 cup water 5 nectarines (1 1/2 lbs.) pitted and sliced 2 Tbsp. fresh lemon juice 1/4 tsp. almond extract Mash lemon zest with 1 teaspoon of sugar to release its oil. In medium saucepan, combine remaining sugar and the water, bring to a boil while stirring, and cook till syrup is clear. Let cool, cover and refrigerate 1-2 hours until thoroughly chilled. In a blender or food processor, puree the nectarines and lemon juice; blend in the syrup and almond extract.

Pour mixture into a chilled 8-or 9-inch square metal pan or half-gallon plastic container. Cover with plastic wrap, aluminum foil or a lid and freeze until firm, about 2-3 hours. Transfer mixture to an electric mixer or food processor and beat until light and fluffy. Transfer to a container, cover and freeze until firm, about 1-2 hours. Yield: 1 quart.