Instructions: In small saucepan, combine water, splenda and lemon juice. Bring to boil. Boil 1 minute. Cool to room temperature, about 15 minutes.

Remove rind and seeds from fruit. Place fruit in food processor or blender and puree until smooth. Making about 2-1/2 to 3 cups of puree. Add the splenda mixture, and process until blended. Pour into 8x8x2 inch metal pan. Freeze at heast 4 hours, or overnight. Cover pan for longer storage. Let stand at room temperature for about 15 minutes to soften slightly before serving. Scoop into dessert dishes.

Makes about 8 servings.

RASPBERRY SORBET: Use 4 cups fresh or frozen raspberries. Puree as above. Press through sieve to remove seeds. Proceed as above.

NOTE: If you have an ice cream maker, follow manufacturers directions.

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