Public Universal Sorbet
* Frozen fruit
* Water
* White sugar or rich simple syrup
* Lemon juice
Melt down the frozen fruit in a pot on the stove over medium heat, with the minimum amount of water necessary to keep it from scorching. You may be able to manage with just the water from the frost on the fruit. Cook until the fruit has released a lot of its juice and is getting a little bit mushy. Puree with an immersion blender. If there are a lot of seeds, tough bits of skin, or stringy parts, put the puree through a food mill. After straining, measure the prepared fruit pulp. Add 1/4 cup of granulated sugar (or rich simple syrup containing 1/4 cup sugar) per cup of fruit pulp, and lemon juice to taste. Even if you don't specifically want it to be tart, a little lemon juice really brightens the flavor. Mix well, then chill your fruit mixture in the fridge. This will also give the sugar more time to dissolve if you didn't use syrup. Once the fruit mixture is chilled, you can churn it in an ice cream freezer (give it a little longer than dairy ice cream), freeze it in popsicle molds, or make a granita if you don't have an ice cream freezer. (To make a granita, put the mixture in a shallow dish in the freezer and fluff it up and stir with a fork every half hour or so to create a slushy texture.) If you use an ice cream freezer, let the mixture set up in your freezer for a few hours after it's done churning.
