Here is part 2 - Kat


Melon Granita

1 c sugar
3/4 c water
2 tbsp fresh chopped mint (opt)
1 ripe honeydew (or 1 1/2 cantalope) peeled, seeded, and pureed
2 tbsp lemon juice
3 tbsp honey
1/4 c champagne or fruit juice

Bring sugar water & mint to boil.  Let mix cool and strain to remove
mint.  Mix remain. ingred.  Stir until well combined.  Freeze accord to
manuf instr.


Fresh Lemon Sorbet

2 c sugar
2 c water
1 1/2 c fresh lemon juice (about 6 lemons)
1 tbsp grated lemon zest (I found this sort of clumped in the paddle so
left it out in subsequent batches)

Combine sugar and water in saucepan, bring to boil over medium heat.
Reduce heat, simmer until sugar dissolves.  Cool completely (Your basic
bar syrup).  Add lemon juice and zest.  Stir.  Freeze in ice cream maked
according to manuf instr.


Pink Grapefruit Sorbet

2 c sugar
2 c water
1 1/2 c fresh grapefruit juice
1 tbsp finely grated grapefruit zest

Prepare just like lemon above.

(Note:  I have not tried this one at all)
Peach Ice Cream

1/14 c toasted almonds
9 ripe peaches, peeled
1 tbsp vanilla
2 c Rice Dream
1 c apple juice
1/4 c maple syrup

Pulverize nuts in a blender.  Add peaches and puree.  Add remaining
ingred and blend.  Freeze according to manuf instr.  Opt:  saute fresh
berries in dessert wine for 2 minutes and serve over ice cream.


Note: Again, I haven't tried this one
Chocolate Sorbet

2 1/4 c water
3/4 c sugar
3/4 c cocoa
1/2 c bittersweet chocolate, finely chopped

Bring water to boil.  In a separate pan, whisk sugar and cocoa together.
Pour about 1/3 of the boil water into pan w/ cocoa and sugar mix.
whisking vigorously.  Pour in remaining H2O and continue to whisk.
Simmer mixture  stirring occasionally for about 30 minutes until syrupy.

Put chopped chocolate into large bowl and pour in about 1 c of cocoa
syrup. Whisk until choco melts.  Whisk in remain. syrup.  Chill.  Freeze
accrding to manuf instr.

Chocolate-Orange Sorbet (Haven't tried this one either, but sounds great)

3/4 c sugar
3/4 c unsweetened cocoa powder
1 1/2 c water
2 oz bittersweet choco, chopped
2/3 c orange juice
2 tbsp light corn syrup
1 tbsp grated orange zest

Combine sugar and cocoa in med saucepan.  Gradually whisk in water.
Bring to boil over hight heat whisking constantly.  Boil 1 min while
whisking.  Reduce heat to low, add choco, orange juice, corn syrup,a nd
zest.  Stir just until chocolate melts.  Pour into bowl and refrig until
cold, about 1 hr.  Freeze accord to manuf instr.

________________________________________________________________
YOU'RE PAYING TOO MUCH FOR THE INTERNET!
Juno now offers FREE Internet Access!
Try it today - there's no risk!  For your FREE software, visit:
http://dl.www.juno.com/get/tagj.