Instructions:

1. In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Remove from heat and let the syrup cool.
2. In a blender or food processor, puree the fresh fruit until smooth.
3. Add the cooled sugar syrup and lemon juice to the fruit puree, blending until well combined.
4. Pour the mixture into a shallow dish and freeze for about 2 hours, stirring every 30 minutes to break up any ice crystals.
5. Once the sorbet is firm and scoopable, serve it in bowls or cones.
6. Garnish with mint leaves if desired and enjoy!