If making juice sorbet, begin by making simple syrup: simmer sugar and water for 1–2 minutes until dissolved, then cool.

For frozen fruit version: add frozen fruit, sweetener of choice, juice, and zest into a food processor or blender. Process for 1–2 minutes, scraping sides every 20–30 seconds until fully smooth. Taste and adjust sweetness as needed.

For juice version: pour fruit juice, cooled simple syrup, and zest into a 9×5″ loaf pan; stir to combine. Freeze 3–4 hours until mostly firm, then transfer to a blender and gently process until smooth. Pour back into pan and freeze another 4 hours or overnight.

Once mixture is smooth, pour into a loaf pan and freeze at least 4 hours or overnight.

To serve, let the sorbet rest at room temperature for a minute or two to soften slightly. Scoop into bowls and garnish with fresh mint if desired.