Curiously, the table was set with just small plates, linen napkins and a beautiful glowing candle. To everyone's enchantment, the meal was fine wine and a nice assortment of wonderful but simple hors' dourves. For dessert: Just sorbet. Just right for tonight.
4 cups frozen berries (blueberries, raspberries or mixed whole berries)
1 cup sugar
1 1/2 cups water
2 Tbsp. lemon juice
Place frozen fruit in a 9 x 13- inch metal cake pan. Combine sugar and water in a saucepan. Bring to a boil over medium heat and cook 10 minutes. Pour hot sugar mixture over the berries in the cake pan and stir in lemon juice. Freeze one hour, or until mixture is frozen along the pan's edges. Break up the ice and put entire mixture into a food processor or blender. Blend until smooth. Pack into a plastic freezer container. Cover and freeze for at least 4 hours before serving.