I make a kind of slushy puree with fruit and ice and a splash of soda. Place in a cake pan to about -up to and inch thick. ( what size pan you need depends upon how much you make) Let freeze- then with ice cream scooper ( the old fashion kind works best or a large spoon) scrape out the slush into sherbet glasses or small bowls. yummy. ( if it is very solid just let ‘thaw’ a few minutes on a counter) It can taste (depending on fruit used) from sorbet to Italian ices. great use of too much ripening fruit. ( I have also scraped it and put it in freezer baggies for later use as left uncovered it would frost the ice and make it taste bad. )