Along with making chutneys and preserves, this is a great way to use up gluts of seasonal fruit. Peel or hull, if needed, chop into small pieces, freeze and then purée in a food processor or using a hand blender. Add a little icing sugar or honey, if you wish, to sweeten the fruit to your liking, and give it your own twist by adding spices, herbs or a hint of alcohol or juice. Try these combinations from The Art of the Natural Home by Rebecca Sullivan (Kyle Books).
Three pure fruit sorbets (Nassima Rothaker)