Ingredients

1 cup sugar

1-1/2 teaspoons cornstarch

2 cup water

2 cups pureed fruit (strawberries, blueberries, peaches, raspberries, pineapple, honeydew, watermelon)

How to prepare

Dissolve the sugar and cornstarch in the water in a large saucepan over low heat, then boil until thick, like syrup, about ten minutes. Remove from the stove and let cool. When the sugar syrup is completely cooled, add the pureed fruit and mix well. Place the sorbet in a plastic container and freeze uncovered until it is solid, about eight hours. Cut the mixture into small chunks, place in a food processor and whizz for two minutes until soft fluffy. Put the mixture back into the plastic  container and refreeze for about six hours.

Makes 1-1/2 quarts

Preparation Time: 1 hour

Freezing Time: 14 hours