Advise often given by closet organizers is to donate an apparel of clothing if you haven't worn it in 2 years. I'm trying to convince my husband, Richard, the same rule does not apply to kitchen appliances.

I have several square feet of basement storage expressly for my coveted kitchen "toys"--the ones I don't often use. This year I did donate the Bread Maker to Purple Heart, but I'm having trouble with the others.

I haven't used my Krups Ice-cream/sorbet maker in several years, so Richard suggested I donate it. I, frankly, was irritated that he'd even suggest parting with my dearly beloved machine--we go way back. Today I've buffed and polished the Krups and it looks like new.

Here's an old, super-simple sorbet recipe I've also resurrected, you may be seeing more ice cream and sorbet recipes shortly. The flavors of Humphrey Slocombe, an ice cream store in San Franciso's Mission district, have provided great inspiration for the feeder!

Yield: 4-6 servings Time to freeze machine cannister: 24 hours Time to allow ingredients to chill: 4 hours Active Time: 15 minutes Cost: apx. $6.00

Ingredients:

1 tablespoon finely chopped orange zest plus juice from orange (apx. 1/2 cup) 3/4 cup sugar 3 cups carrot juice* 1 tablespoon grated ginger Mint sprigs and nasturtium blossoms, optional garnish

Directions

1. Mash orange zest with 1 teaspoon of the sugar to release the orange oils. 2. Combine orange and carrot juices. Stir in ginger, orange zest and remaining sugar and let stand until sugar dissolves, about 10 minutes. Stir well and refrigerate until well-chilled, about 2 to 4 hours. (May be made up to 24 hours in advance.) 3. Pour into an ice cream maker and prepare according to the manufacturer's directions. 4. Serve in small bowls, garnished with mint and nasturtium blossoms, if desired. Remaining sorbet may be frozen.