Sorbets are also known as water ices. They are good as a light pudding or to serve between courses as a palate cleanser. All you need is to mix equal quantities of stock syrup and fruit purée, exactly as the fruit ice-creams, but without the crème fraîche.
All sorbets can be made and varied in this way. A raspberry sorbet can be really tasty with a little raspberry liqueur added in place of some of the stock syrup.
These sorbets can be used as a main item for puddings. How does a pear sorbet with chocolate sauce and fresh thick cream sound?