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1
Combine all of the ingredients in a 2-quart saucepan over medium-high heat and bring to a boil, stirring often.
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2
Once the mixture comes to a boil, reduce the heat to medium-low and allow the pot to simmer until the fruit is tender, about 10 to 15 minutes.
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3
Once the fruit is cooked, remove from the heat, and, working in batches, puree the mixture in a blender* (fruit and liquid).
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4
*Use caution when pureeing hot liquids in a blender; only fill the blender 1/3 to halfway full, and remove the feed tube to allow the steam to escape.
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5
Hold a damp cloth over the hole of the feed tube to keep the puree from spewing out.
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6
(Alternatively, allow the mixture to cool slightly before pureeing.)
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7
When all of the fruit is pureed, transfer to a non-reactive container and allow it to chill thoroughly in the refrigerator before processing in an ice cream maker according to the manufacturer's instructions.
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8
Remove the sorbet from the machine and place in a lidded, freezer-safe container and place in the freezer for at least 2 hours before serving.
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9
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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10
Transfer liquid to a blender or food processor and fill it no more than halfway.
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11
If using a blender, release one corner of the lid.
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12
This prevents the vacuum effect that creates heat explosions.
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13
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
