Paula, Where did you get your now lost recipe of mint sorbet. It sounds wonderful! I hope you find it and if you do will you post it online???? Here is a sorbet recipe for you as you requested. Easy Freezer Strawberry Sorbet Yield: 6 servings       2 pk Unflavored gelatin       1 c  Sugar       3 c  Water       1 qt Pureed strawberries            -about 3 pints fresh       1 c  Cranberry juice cocktail     1/4 c  Fresh squeezed lemon juice Combine gelatin and sugar in a medium saucepan; stir in water. Let stand 2 minutes.  Cook over low heat, stirring constantly until gelatin dissolves. Remove from heat; cool. Stir in strawberry puree and remaining ingredients. Pour into a 13x9 pan. Cover and freeze 8 hours or overnight. Spoon about 1/4 of frozen mixture into the container of a blender or food processor. Top with lid and process until smooth. Return to pan. Repeat until all the mixture has been processed. Return pan to freezer and freeze for 4 hours or until firm.  Let stand at room temperature 15-20 minutes before serving. If you have an ice cream freezer, at * pour into container and follow manufacturer's instructions. Peach Sorbet 4 C fresh peaches, peeled and sliced 2 C water 2 tbsp. lemon juice 1/4 tsp. vanilla extract 1/2 C sugar 2 tbsp. corn syrup In a blender or processor, puree peaches with water. Add remaining ingredients and stir to mix. Process according to ice cream freezer instructions Fruit Sorbet Use this basic recipe to experiment with various fruit and fruit blends to create your own sorbet treats! 1 1/4 C pureed fruit pulp 1/2 C (plus or minus - to taste) sugar 1 cup cold water juice of one lemon Add sugar to pureed fruit pulp and stir to dissolve. Add water and lemon juice. Taste, and adjust sweetness as required. Process according to ice cream freezer instructions. Enjoy! Denise