Combine all ingredients into 2-quart saucepan over medium high heat and bring to boil, stirring often. Once mixture comes to a boil reduce the heat to medium low and allow the pot to simmer until the fruit is tender, about 10 to 15 minutes.

Once the fruit is cooked, removed from the heat, and, working in batches, puree the mixture in a blender (fruit and liquid). Use caution when pureeing hot liquids in a blender, only fill the blender 1/3 to 1/2 full, and remove the feed tube to allow the steam to escape. Hold a damp cloth over the hole of the feed tube to keep the puree from spewing out. (Alternatively, allow the mixture to cool slightly before pureeing.)

When all of the fruit is pureed, transfer to a non-reactive container and allow it to chill thoroughly in the refrigerator before processing in an ice cream maker according to the manufacturer’s instructions.

Remove the sorbet from the machine and place in a lidded, freezer safe container and place in the freezer for at least two hours before serving.