In a small saucepan combine the water and sugar. Heat and stir mixture till sugar is dissolved. Cool to room temperature. Add the frozen concentrate and the orange peel; stir till the concentrate is dissolved. Freeze in a 1 or 2-quart ice cream freezer according to the manufacturers directions. Makes about 1 quart or 8 (1/2 -cup) servings. Nutrition information per 1/2-cup serving: 63 cal, 0 g fat, 0 mg chol, 1 g pro., 15 g carbo., 0 g fiber, 3 mg sodium. RDA: 35% vit. C. CRANBERRY-RASPBERRY SORBET Prepare the Fruit Sorbet as directed, except increase the sugar to 1/2 cup, substitute half of a 12-oz. can frozen cranberry-raspberry juice concentrate for the frozen orange-banana-pineapple juice concentrate, and omit the finely shredded orange peel. Nutrition information per 1/2-cup Cranberry-Raspberry Sorbet: 86 cal, 0 9.fat, 0 mg chol, 0 g pro., 22 g carbo., 0 g fiber, 6 mg sodium. RDA: 38%o vit C. LEMON-MINT SORBET Prepare Fruit Sorbet as directed, except add 1 cup fresh mint leaves, crushed, to the dissolved sugar-water mixture. Cover and simmer for 10 minutes more. Strain into a large mixing bowl; discard mint. Continue as directed, except substitute one 6-oz. can frozen lemonade concentrate for the orange-banana-pineapple juice concentrate and finely shredded lemon peel for the finely shredded orange peel. Nutritional information per 1/2-cup (Lemon-Mint Sorbet: 78 cal, 0 g fat, 0 mg chol, 0 g pro., 20 g carbo., 1 fiber, and 4 mg sodium. dess 136