This shows it topped with blueberries, but that's optional. Another great thing about this "sorbet"-style dessert is that you can use any fruit juice you want-- mango, grape, cranberry, pomegranate, lemonade. My favorite happens to be Dole's Pineapple-Orange-Banana blend.
Here's what you need:
2 Cups any fruit juice (but trust me, that Dole blend is the best for this)
1 Cup sugar
2 Cups whipping cream (not whipped)
In a bowl, stir the juice and sugar until the sugar dissolves, then stir in the cream. Pour into a 9x5-inch loaf pan, or a square 9-inch pan. Freeze exactly 4 hours before you're ready to serve it. This way it will be almost firm. If you wait too long it will be too hard, so time it right.
I haven't won any awards with this one, but I've definitely received rave reviews! (Looks great in a goblet, by the way)