Tutti Frutti Sorbet
1 Cup of Cubed Seedless Watermelon
1 Cup of Cubed Cantaloupe
1/2 Cup of Sliced Strawberries
1/2 Cup of Sliced Bananas
1 Whole Lemon, Juiced
1/3 Cup of Water
1/3 Cup of Granulated Sugar
1 Pinch of Salt
Using a blender or food processor, purée all the fruit until smooth.
In a large saucepan, bring the water to a simmer over medium-low heat, stirring until the sugar dissolves and
season with the salt. Pour in the fruit puree and mix it until every thing is smooth. Pour the mixture into a 9-inch
metal cake pan and freeze until firm, about 4 hours.
Let the frozen mixture soften at room temperature for 5 minutes then break up the frozen puree into pieces.
Transfer the pieces to a food processor in batches and pulse until smooth, then freeze the sorbet again in a
freezer-safe container. Let stand for 5 minutes before scooping.
Serves 4- 8