home with one of these recipes from Ken Haedrich's "Simple Desserts''.

*** MANGO AND LIME SORBET Makes almost a quart 1 3 cups water 3 cup sugar 1 cup fresh orange juice 1 cup fresh lime juice 1 or 2 ripe mangoes IN a small saucepan, combine the water and sugar. Bring to a simmer, stirring occasionally, then simmer for 5 minutes. Pour into a bowl and cool to room temperature. Stir the orange and lime juices into the sugar water.

Peel the mango and cut enough pulp from the pit to make 1 cup. Put the cup of pulp into the bowl of a food processor and process to a fine puree. Whisk the puree into the liquid. Cover and chill for at least 3 hours or overnight.

Pour the liquid into the freezer of an ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to a chilled bowl and freeze until hard enough to serve.

*** BANANA PINEAPPLE SHERBET Makes about 1 quart 1 20-ounce can crushed pineapple in unsweetened pineapple juice 3 medium-size slightly overripe bananas 1 to 1 cup milk 1 cup maple syrup 1 teaspoon vanilla extract DRAIN some, but not all of the juice from the pineapple. Spoon enough of the pineapple into an ice cube tray to fill it -- it should take most of the can -- then freeze overnight.

About an hour before you make this, peel and slice the bananas into 1 -inch-thick rounds, and lay them on a small baking sheet. Freeze. About 20 minutes before you plan to make this, measure and chill the milk and maple syrup in separate containers. Refrigerate the processor blade and bowl.

If your food processor isn't a heavy-duty type, put half of the pineapple cubes into a plastic bag and smash them up a little with a hammer or rolling pin. Smashed or not, put half the pineapple and half the banana slices into the bowl of a food processor along with the maple syrup. Process on high speed for 10 seconds, adding half of the milk with the machine running.

Stop the machine, add the vanilla, and push everything down into the bowl (it tends to ride up in my machine); continue to process until you have a smooth sherbet, adding more of the milk only if necessary to make it smooth. Serve at once.

Bag up the remaining fruit and use it next time.

Variation: Any number of fruit purees would work nicely here, in place of the crushed pineapple. Use your food processor to puree fresh, ripe, peeled mangoes, peaches, apricots, or nectarines. Strained raspberry or blackberry puree makes an excellent flavour base. And honey or sugar could replace the maple syrup; use honey at room temperature.

*** BLUEBERRY LIME SORBET Makes almost 1 quart, 6 servings 1 1 cups water 1 cup sugar 1 cup tangerine juice concentrate 1 cup fresh lime juice 1 cup blueberries IN a medium-size nonreactive saucepan, combine the water, sugar, and tangerine juice concentrate. Heat, stirring, until the sugar has dissolved, about 3 to 4 minutes.

Transfer the liquid to the bowl of a food processor and add the lime juice and blueberries. Process for 20 to 30 seconds, until the mixture is totally liquefied except for bits of blueberry skins. Strain through a wire sieve, pushing the juice out of the berry skins. Cool to room temperature, then cover and refrigerate until cold.

Transfer the cold liquid to an ice cream maker and freeze according to the manufacturer's instructions. Pack the sorbet in a chilled bowl and freeze until firm enough to serve.

*** RASPBERRY PEACH SORBET Makes about 1 quart 1 cup fresh orange juice 1 cup sugar 1 cup raspberries 1 cup peeled peach slices 2 tablespoons fresh lemon juice IN a small nonreactive saucepan, heat the orange juice and sugar, stirring, until the sugar dissolves, about 3 to 4 minutes.

Transfer the liquid to the bowl of a food processor and add the raspberries, peaches, and lemon juice. Process the mixture until it's liquefied. Strain through a sieve, pushing out all the juice and discarding the seeds.

Chill the puree until it is cold, then transfer to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a chilled bowl and freeze until firm enough to serve.

*** Just delicious From Page 37 GRAPEFRUIT ROSEWATER SORBET Makes about 1 quart 3 cups fresh grapefruit juice 2 cup sugar 1 teaspoon rose water IN a small nonreactive saucepan, combine the grapefruit juice and sugar. Heat, stirring until the sugar is dissolved, about 5 minutes, then transfer to a bowl and cool to room temperature. Cover and refrigerate or place in the freezer until cold. Chill a bowl for the sorbet.

Pour the liquid into an ice cream maker and add the rose water; don't be tempted to add extra rose water because it can overpower the flavour of the grapefruit. Freeze according to the manufacturer's instructions. Transfer the sorbet to the chilled bowl and freeze until firm enough to serve.

*** STRAWBERRY MINT ICE Makes about 1 quart 1 cup water 1 cup sugar 1 cup loosely packed mint leaves, coarsely chopped, or 1 mint tea bag 1 recipe chilled Fresh Strawberry Sauce IN small saucepan, bring the water and sugar to a boil, stirring occasionally.

Reduce the heat and simmer for 5 minutes. Remove from the heat and stir in the mint leaves or tea bag. Let the mixture steep until cooled.

Strain the liquid then pour it into a bowl. Stir in the strawberry sauce then transfer the mixture to a glass or enamelled loaf pan or casserole. Place the container in the freezer, covered with foil.

After about an hour, stir the mixture with a fork to loosen up any ice that's forming. Repeat this process a number of times, over the course of 3 to 5 hours. Check every 30 minutes or so, each time scraping the ice and pushing on it with a fork to break up big formations of ice crystals. Spoon the mixture into dessert bowls when it's firm enough to serve.

STRAWBERRY SAUCE 1 quart ripe strawberries, hulled and cleaned 2 to 4 tablespoons confectioners' sugar a few drops of lemon juice, or 1 tablespoon framboise or kirsch (optional) PUT the strawberries in the bowl of a food processor and process to a fine puree, about 10 to 15 seconds. Pour the sauce into a bowl and whisk in the sugar, a tablespoon at a time, tasting the sauce after each addition until the flavour suits you.

If you think the sauce needs it, whisk in the lemon juice, framboise, or kirsch. Cover and refrigerate until using.