Lemon sorbet, orange sorbet and reduced-fat vanilla ice cream
In a small saucepan, bring sugar and water to a boil over medium heat. Reduce heat; simmer, uncovered, for 3-5 minutes or until sugar is dissolved, stirring occasionally. Cool to room temperature.
Line twelve 10-oz. ramekins or custard cups with plastic wrap. Dip fruit slices in sugar mixture; allow excess to drip off. Place alternating slices in bowls, overlapping slightly; cover and freeze for 8 hours or overnight.
Scoop 1/2 cup sorbet or ice cream into each citrus bowl. Cover and freeze until serving.
Gently remove citrus bowls from ramekins. Serve immediately.