1/2 c pureed ripe sweet fruit (mango, bananas, strawberries,peaches)
1/4 to 1/3 c unsweetened fruit juice coincentrate /(aple, pineapple, or blend)
combine the fruit puree and 1/4 c fruit juice concentrate.taste, adding additional juice if needed for sweetness
for ice pops: pour the mixture into ice pop molds and freeze.
for sorbet freeze thej mixture in an ice crream maker according to the manufacturer;s duirections. oor freeze partially in a mixing bowl then beat until light and fluffy, and return to the freezer to freee completely