Here's a recipe for incredibly quick and easy sorbet, without an ice cream maker. Actually, this is better in winter, when fresh fruit isn't in season and abundant, so tuck it away for later. This was in The New York Times about 10 years ago, and makes 1 pint of sorbet. I'm not going to hazard how many that might feed in your house.
1 large can of fruit in heavy syrup, frozen for at least 12 hours
2 tablespoons brandy, rum, or amaretto (optional)
1. Place the can in warm water for about 1 minute. Remove fruit from can and pour any liquid into a food processor. Slide the fruit out and chop into 1-inch pieces.
2. Place fruit in food processor with the brandy and process until smooth, about 1 minute.
3. Serve at once, or transfer to container, and place in the freezer.