Place 8x8-inch metal baking pan in freezer to chill. Meanwhile, in medium bowl, combine all ingredients; blend well. Pour mixture into chilled pan. Freeze 30 minutes.

When ice crystals begin to form at edges of pan, stir mixture. Return to freezer; freeze about 2 hours or until completely frozen, stirring every 30 minutes. Serve in individual dessert dishes.

For a smoother, sherbet/sorbet texture, after frozen, process in a blender on high speed. Freeze again. Stir once more before serving.