Step 1

Place all ingredients in a food processor or high-powered blender and puree until smooth. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)

Step 2

Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be very frosty and creamy at this point (unless it is Lemon or Lime Sorbet, which you should place in the freeze for 2 hours in a parchment-lined container). Serve immediately. Or, line a container with parchment paper and freeze up to 2 hours day of. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 to 30 minutes before scooping.