Instructions: 1. In a food processor, process the fruit until it is fairly smooth. Transfer to a large measuring cup. Return 2 cups of the puree to the processor bowl and add the sugar, lemon juice, vodka and 1 tablespoon of preserves. Process until the sugar is dissolved and the mixture is syrupy. Taste the mixture, adjusting the sweetness to taste by blending in lemon juice or preserves, as needed. If using berries or preserves, you may wish to strain to remove the seeds and any pieces of unblended fruit. However, I find this unnecessary, since chunks of fruit or preserves simply add to the texture.

2. Chill until the mixture reaches 40 degrees, then transfer to the freezer if necessary to bring the temperature down to 38 degrees, about 10 minutes more. (Again, unnecessary with machines with built-in freezer unit.) Add the milk and stir well to combine. Freeze in an ice cream machine following manufacturers directions. Serve immediately, or scoop into a plastic container, seal well, and transfer to the freezer for 2 hours to firm. (Most home ice cream machines cannot get the mixture cold enough to serve immediately. A short stay in the freezer is usually advisable to firm up the texture.)

Cantaloupe Variation

Use 4 cups of cubed melon, which will yield about 2 cups puree. Follow the master recipe using 3/4 cup sugar, 3 tablespoons lime juice, 2 tablespoons vodka, 1 to 2 tablespoons honey and 1 cup milk.

Mango Variation

Use 3 cups cubed mango to yield 2 cups puree. Add 3/4 cup sugar, 3 tablespoons lemon or lime juice, 2 tablespoons light rum, and 1 1/4 cups milk. Honey may not be necessary.

Strawberry Variation

Use 4 cups whole berries to yield about 2 cups puree. Add 3/4 cup sugar, 2 tablespoons lemon juice, 2 tablespoons vodka or light rum, 3 tablespoons strawberry preserves, and 1 1/4 cups milk.

NOTES : It is a good idea to taste this mixture before chilling it, and adjust the sugar, honey (or preserves), lemon juice and alcohol if necessary. Underripe or dull fruit makes a lousy sherbet, so dont bother. Although most sherbets are best served the day they are made, I found this recipe produced a dessert that could be frozen and then served days later. The sherbet will be a bit icier, but still relatively smooth.

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