Do-it-yourself ice creams and sorbet

By Olivia Fowler

For the Courier

With more time at home, a lot of us are experimenting with new recipes and improving old ones.

This week’s recipes focus on homemade ice creams and sorbets to enjoy during this scorching July

weather. Any left over that isn’t eaten the day it is made can be saved in the freezer, just like “store bought.”

The only difference is the homemade version is far superior.