Strawberry Gelato Serves 4 Served at Liz Lange, the maternity boutique, this recipe is from Jon Snyder at Il Laboratorio del Gelato. ¼ cup cream 1 cup half-and-half ½ teaspoon strawberry preserves ¼ cup sugar 1 cup fresh ripe strawberries In saucepan, combine cream, half-and-half, preserves and sugar and bring to a simmer over medium heat. Simmer on low for 10 minutes. Pour into a fine strainer and push preserves through. Stir and allow to cool in refrigerator for at least 6 hours, preferably overnight. (Do not skip this step, as the cooling and time act to stabilize the gelato's base.) When chilled, mash strawberries with a fork or gently pulse in a food processor or blender. Stir fruit into the chilled base and allow to sit for 20 minutes. Chill until firm. Buttermilk Lemon Sorbet Serves 4-6 From Aaron Bashy at the Minnow 2 cups sugar ½ cup fresh lemon juice 2 tablespoons grated lemon peel 1 quart buttermilk In large bowl, mix the sugar, lemon juice and lemon peel. Add buttermilk and stir until the sugar is dissolved. Chill for 1 hour, then process in an automatic ice-cream maker for about 30 minutes. Apricot Sorbet Serves 4 From Elizabeth Katz at Vento and Fiamma 8 fresh apricots, pitted, peeled and cut into chunks 1 cup water ¼ cup sugar In a small saucepan, combine water and sugar. Bring to a boil, stirring to dissolve the sugar. Allow to cool. In blender, combine apricots and cooled sugar syrup. Puree until smooth. Place in ice-cream maker and freeze according to instructions. Lemon Sorbet Serves 4 From Elizabeth Katz ½ cup sugar 1 cup water Juice of 8 lemons Zest of 1 lemon In small saucepan, bring sugar and water to a boil, stirring to dissolve the sugar. Allow to cool. Combine with the fresh lemon juice. Freeze in ice-cream machine according to instructions. When frozen, fold in lemon zest. Strawberry Sorbet Serves 6 From Elizabeth Katz ¼ cup sugar 1 cup water 3 pints strawberries In small saucepan, combine sugar and water and bring to a quick boil, making sure all sugar has dissolved. Cool. Stem and quarter strawberries. Place in blender with sugar syrup and puree. Freeze in an ice-cream maker according to instructions.