To Make the Sorbet with Frozen Fruit:

Cup of Yum
1. Add the frozen fruit, ¼ cup sweetener, juice and zest to a large food processor or blender. Blend for a minute or two, scraping down the sides every 20-30 seconds, or until completely smooth and there are no visible chunks of fruit remaining. Add additional sweetener 1 tablespoon at a time, blending well after each addition, until your desired level of sweetness is reached.
2. Transfer to a 9x5-inch metal loaf pan and spread it out using a spatula until it’s in an even layer.
3. Freeze for at least 4 hours or up to overnight. Let sit at room temperature for 1-2 minutes before serving with a sprig of mint, if desired. Enjoy!

To Make the Sorbet with Fruit Juices:

1. Simple Syrup: Add the sugar and water to a medium-sized saucepan over medium heat. Simmer for 1-2 minutes, whisking occasionally, or until the sugar has dissolved. Remove from the heat and let cool to room temperature before using. You should end up with roughly 1 ¼ cups of simple syrup.
2. Pour the lemon juice into a 9x5-inch metal loaf pan along with the simple syrup and zest. Whisk until combined and freeze for 3-4 hours, or until mostly firm.
3. Transfer the mixture to a high speed blender or food processor and blend for 5-10 seconds, or until smooth. Avoid over blending to avoid heating it up too much.
4. Pour the mixture back into the loaf pan and freeze for another 4 hours or up to overnight. Let sit at room temperature for a couple of minutes before serving with a sprig of mint, if desired.