Banana Sherbet

1/2 pound peeled ripe banana
Scant 1 cup sugar
one lemon
1 pint water

Press the banana pulp through a strainer and add the juice of the lemon. Boil the water and the sugar, uncovered, for five minutes, mix everything together, taste and adjust, chill.

Freeze in ice cream freezer according to manufacturer's directions. --Adapted from a recipe by Pellegrino Artusi, 1890

Lemon Sherbet

3/4 cup sugar
1 pint water
The zest of a half a lemon
The juice of three lemons

Bring the sugar, water and lemon zest to a boil and let simmer for 10 minutes. Let the mixture cool, stir in the lemon juice, taste and adjust. Freeze in ice cream freezer according to manufacturer's directions. -- Adapted from a recipe by Pellegrino Artusi