Recipe adapted from Sophisticated Entertaining by Jeanne Benedict. I used to work for a large catering company who always served sorbet between courses as a palate cleanser. At one very elegant party, a watermelon sorbet and a tomato soup or sauce, which had to remain frozen until serving, were both on the menu. Somehow, the two got mixed up. The guests' expressions were priceless. This refreshing sorbet is made without an ice cream maker as I've found most do not own one.