This is a quick and easy ice dessert that doesn’t require an ice cream maker. The secret is canned fruit in heavy syrup. The higher proportion of sugar in the heavy syrup means the texture of the sorbet is soft and creamy even after a couple days in the freezer. Fruit in a light syrup can be used, but the final texture will be icier. Bananas may also be frozen and blended. They do not need additional sugar to achieve a creamy texture. If desired, freeze two or more different types of sorbets, then layer them in clear glasses. A 15- to 16-ounce can will yield 1 ½ to 1 ¾ cups frozen sorbet; layer the sorbet from two cans of this size for 6 to 8 servings.

Puree in a food processor or blender:

Pour the puree into a zip-top freezer bag and freeze flat overnight. Repeat with as many different fruits as desired. When ready to serve, remove the fruit from the bag, cut into pieces, and place in the food processor. Add, if desired:

Pulse until the mixture is almost smooth—some chunks of frozen fruit should remain. Scrape down the sides once or twice. Repeat with each frozen puree. Layer the fruit sorbets in clear parfait glasses or wineglasses. If desired, top with: