If you are cooking the fruit, gently heat in a heavy-bottomed saucepan until the fruit is soft and just starting to break apart then take it off the heat.
Puree the fruit (cooked or raw) using an immersion blender (or in a blender) until it’s the texture of a loose liquid. If there are a lot of seeds (as in the case of raspberries) push the mixture through a sieve. There should be 4 cups of fruit puree.
Combine 4 cups of fruit puree (raw or cooked), sugar, lemon juice, and other flavorings. Adjust as necessary. Chill in the refrigerator for a minimum of 20 minutes.
Process in your ice cream maker according to the manufacturer’s instructions.
The sorbet is finished when it reaches the consistency of soft-serve ice cream (about 20-30 minutes in most machines)
Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (2-4 hours minimum)