Start by adding the sugar to a saucepan along with the water. Heat the mixture over medium heat. Stir occasionally until the sugar completely dissolves. Let it simmer for about 15-20 minutes until it thickens slightly. Remove it from the heat and transfer it into a glass jar. For the best results, let it cool, then chill it in the refrigerator until you’re ready to use it.

While the syrup is cooling, get your fruits ready. For raspberries, you can use them whole or thaw frozen ones. For the other fruits, take the time to peel and chop them into ½ inch cubes. Line a baking tray with parchment paper and spread the fruit cubes in a single layer, allowing them to freeze in a uniform way. If you use fresh fruit, make sure to freeze it completely, which usually takes about a couple of hours.

Once the fruit has frozen, weigh out 8 oz of your choice of frozen fruit and place it into your blender. Begin pulsing the fruit to break it down into small pieces. After a few moments, start adding the sugar syrup, a tablespoon at a time. Pulse until everything combines into a smooth sorbet-like consistency. Don’t forget to mix in that splash of lemon juice or orange juice for added brightness.

Once you have a smooth blend, it’s time to serve! You can enjoy your homemade sorbet immediately, scooping it into bowls with a sprinkle of zest or some mint leaves on top. Alternatively, if you’d rather enjoy it later, transfer the sorbet into an airtight container and store it in the freezer. Let it set for at least an hour prior to serving for a firmer texture.