INGREDIENTS 3 cups passion-fruit nectar (24 fl oz), chilled 2/3 cup light corn syrup 2 tablespoons fresh lime juice Special equipment: an ice cream maker PREPARATION Stir together all ingredients and freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.
INGREDIENTS 1 1/2 pints blackberries 1 cup simple syrup 1/4 cup fresh lemon juice 2 tablespoons fresh tarragon leaves PREPARATION Purée 1 1/2 pints blackberries, 1 cup simple syrup, 1/4 cup fresh lemon juice, and 2 tablespoons fresh tarragon leaves until smooth. Strain through a fine-mesh sieve into a large measuring cup, divide among ice-pop molds, insert sticks, and freeze until solid, at least 6 hours.
