Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.

1. Combine all ingredients in a food processor or high-powered blender and puree until smooth. Press through fine mesh sieve (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
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. For a firmer scoopable texture, line a container with parchment paper, place the sorbet inside and place in the freezer for 1 hour. The sorbet is best served immediately or frozen up to 2 hours before serving. Store leftovers 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.