2 cups sugar
2 cups water
12 ounces fresh fruit
4 teaspoons lemon juice
Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer until sugar dissolves, about 3-4 minutes. Cool completely – place in a covered container and store in the refrigerator overnight or chill in an ice bath for 30 minutes. Fruit should be peeled, seeded, sliced, pureed and strained, as necessary according to the fruit used. Add fruit puree and lemon juice to cooled sugar mixture; stir to blend. Pour into ice cream freezer bowl and process according to directions. Mixture should be frozen in 20-30 minutes. Serve immediately or, for a firmer sorbet, store in an airtight freezer container for about 2 hours. Sorbet can also be prepared with pureed frozen fruit.
