Look to the Fabulous Flavors and Low-Calorie Counts of Sorbets

We’re all children when it comes to ices, and sorbets are the ices of the ‘80s.

A sorbet is simply a sweetened liquid, often a fruit juice or puree, which is frozen and then stirred or, better yet, churned to break up the ice crystals.

Lacking the calories and dairy content of ice creams or milk sherbets, these coolers still manage to pull off the big trick--fabulous flavors, great textures and good looks.

Warm weather season is no time to be fiddling around with fussy desserts, and these mouth-watering treats are easily and quickly prepared in any ice cream machine. Look for luscious peaches or ripe berries for the fruit sorbets, as simple recipes rely on using top-quality produce for flavor.

Sorbets may be served right from the machine or prepared ahead and frozen. To prevent a quick thaw, just remember to have chilled glasses or a container ready in the freezer. The frozen treats are all simple to prepare, and the following techniques should help you churn batches of perfect sorbets throughout the summer.

-- Pureed fruits are generally too pulpy to dissolve sugar and are usually sweetened by the addition of a sugar syrup (sugar dissolved in water).

-- For all sorbets, adjust the sugar to taste, adding a little more than seems necessary, as food tastes less sweet when frozen.

--The addition of a small amount of alcohol (usually wine or liqueur), which cannot freeze solid, will prevent a sorbet from becoming too hard if frozen overnight.

-- For citrus sorbets, pulverizing the zest of the fruit with the sugar is a great way to extract flavor from the skin.