This ice cream is made in an ice cream maker or it can be made into popsicles. You can substitute other berries in this recipe.

2 cans full fat coconut milk
2 to 2 1/2 cups frozen strawberries (about 1 pound)
1/2 cup honey or agave nectar
1 tablespoon vanilla extract
1 to 2 teaspoons lemon juice

Put all ingredients in ice cream maker and follow directions for maker. Or combine and pour into popsicle molds.

1 cup sugar
1/2 c. very good cocoa powder
1/4 tsp. pure vanilla extract
1/8 tsp. ground cinnamon
1/8 tsp. kosher salt
2 c. water
1/4 c. brewed espresso (1 shot)
11/2 tbsp. coffee liqueur (recommended: Tia Maria)

In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.

Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.

1¼ lbs Granny Smith Apples (or your favorite tart apple)
the juice of one medium lemon
2/3 cup agave (or Honey)
½ cup water
1 2-inch piece of cinnamon
1 tablespoon fresh ginger, grated

Core the apples and keep the skin on, but quarter them, then cut into thin slices. Toss with lemon juice and let them sit overnight. The next day, make a simple syrup by adding the agave and water in a small saucepan and bringing to a boil. Add the cinnamon and ginger. Simmer for 5 minutes, then pour over the apples and stir. Puree in a blender or food processor until smooth, then freeze in an ice cream maker (according to manufacturer's instructions). The apple ice will be smooth and creamy--and delicious.

This ice cream is made in an ice cream maker or it can be made into popsicles. You can substitute other fruit in this recipe.

2 cans full fat coconut milk
2 to 2 1/2 cups frozen* chopped peaches (about 1 pound)
1/2 cup honey or agave nectar
1 tablespoon vanilla extract
1 to 2 teaspoons lemon juice

Put all ingredients in ice cream maker and follow directions for maker. Or combine and pour into popsicle molds.

*If the fruit is frozen before you start making the ice cream, it will hold up better. If not, it will puree during mixing.

2- 1/2 cups of sliced plums, pits removed
1/4 cup + 2 Tbsp of sugar
1 tsp of lemon juice
Pinch of salt

Place the sliced plums, sugar, lemon juice, and salt in a blender and purée until very smooth. Push the plum puree through a fine mesh sieve to catch and large pieces of skin and discard them. Place the purée in an ice cream machine and churn according to instructions, for approximately 25 minutes. Serve immediately or place in an air tight container and put in the freezer for two hours to firm up. Makes a little less than one quart or sorbet.

1 cup sugar or 3/4 cup of agave
1 cup water (if using agave nectar, just use 1/2 a cup of water)
1 Tbsp ground black pepper (fresh, if possible)
6-8 cups of fresh strawberries, rinsed and roughly chopped (2-3 pounds)
2 Tbsp lemon juice

Place an 8 or 9 inch square metal pan and a metal spoon in the freezer and freeze until well chilled, about 30 minutes. If using sugar: Heat sugar and water in a small sauce pan until sugar dissolves. Stir in pepper. Place strawberries, sugar syrup and lemon juice into a food processor and process until smooth, about 2 minutes. Do this in several batches, if necessary. If using agave: Puree the strawberries in a blender till smooth. Pour in the agave nectar and lemon juice, and mix just till incorporated. Transfer to the metal pan, spread evenly and return to freezer. Leave the spoon in the pan. Freeze until the edges of the puree are firming and icy, about one hour. Use the spoon to break up the icy areas and stir them into the center of the puree. Repeat the freezing and stirring procedure every thirty minutes until the mixture is frozen, about 2 to 2 1/2 hours. Pour into prepared ice cream maker and freeze according to the directions.

1 watermelon
2 tablespoons cornstarch
1 teaspoon almond extract
1/3 cup sugar
½ teaspoon salt
1 teaspoon grated lemon peel

Remove the rind and white meat from a watermelon. Put all of the red flesh through a food processor or blender, accumulating 4 cups of pulp and juice. In a saucepan over low heat, cook the other ingredients. When well blended, stir in the watermelon and restore to cooking temperature. Beat through until thoroughly blended and freeze.

12 limes (reserve 2 tablespoons juice)
1 cup sugar
2 cups water
4 cups watermelon cubes
1/2 cup currants or raisins Crushed ice (optional)

To make lime cups: Cut limes in half lengthwise; cut around pulp of each half with sharp knife, leaving peel intact. Scoop out pulp, using spoon to loosen pulp from peel, and reserve 2 tablespoons lime juice for granita. Set lime cups aside. Stir together sugar and water in s mall saucepan; heat to boiling. Cool slightly. Place watermelon in
container of food processor; pulse to puree watermelon. Place colander over bowl; pour pureed watermelon into colander to strain out seeds, forcing watermelon through with back of spoon, if needed. Stir reserved lime juice and cooled sugar mixture into pureed watermelon. Pour into 13x9x2-inch pan; freeze until firm, about 4 hours. To serve, scrape frozen watermelon mixture with spoon to make granita. Stir in currants for seeds. Mound granita in lime cups; serve on bed of crushed ice.