On the other hand, here are the results of the "tutti-fruiti" ice cream/sorbet from 1902. It makes about a pint overall, so be aware I divided it into two batches, so as to try the cream version and no cream version (per original recipe).
Juice 1 lemon and 1 orange. If you want to just peel and orange, and add segments, that works, too. I did half-and-half. Add a bit of zest from the peels of both, if desired. (I zested half of each.) Add 1 tbsp sugar.
Peel 4 ripe bananas. Puree in blender or food processor.
Add one can of apricots in light syrup.
Add the lemon and orange mixture.
Puree until fairly smooth.
If you want sorbet, pour into ice cream machine and freeze as-is.
If you want ice cream, add 1/2 cup of whipping cream to the mix and puree again. Then freeze.
Both versions are creamy and delicious! And even the ice cream version is relatively low in fat!