Fruit Sorbet

Ingredients

• 2 lbs any fruit
• 1 cup granulated sugar
• 1 cup water
• 2 tablespoons lemon juice

Directions

1. Get 2 pounds of any fruit of your choice, Wash, trim and chop into small pieces
2. Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring gently once or twice. Simmer until the sugar is completely dissolved in the water, about 5 minutes, Remove from heat and allow to cool.
3. Combine the fruit and 1/2 cup of the cooled simple syrup in a blender, the bowl of a food processor, or in a mixing bowl (if using an immersion blender), Reserve the remaining syrup.
4. Blend the fruit and the syrup until the fruit is completely liquified and no more chunks of fruit remain
5. If your fruit contains small seeds (like strawberries or raspberries) or is very fibrous (like mangos or pineapples), strain it through a fine-mesh strainer to remove the solids. Gently stir with a spoon as you strain, but don't force the solids through the strainer,
6. Stir in 1 tablespoon of lemon juice, Taste the sorbet base and add more lemon juice if it tastes too sweet and bland.
7. Fold the chilled base into the ice cream machine and churn, Continue churning until the sorbet is the consistency of a thick smoothie. This typically takes Between 10 and 15 minutes in most machines.
8. Transfer the sorbet to pint containers or other freezable containers and cover. Freeze for at least 4 hours, until the sorbet has hardened, Homemade sorbet will generally keep for about a month in the freezer before starting to become overly icy,
9. Let the sorbet softer for a few minutes on the counter, then scoop into serving bowls.