Have ready a medium bowl filled with water and ice cubes. Combine sugar and water in small saucepan over medium heat and stir until sugar dissolves for about 1 minute. Pour syrup into small heatproof bowl and set bowl in ice bath to chill for about 5 minutes. Syrup can be made up to 1 week in advance and stored in airtight container in refrigerator.
Combine fruit, chilled sugar syrup and vanilla in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to Speed 3. Blend, using the Flex Edge tamper to scrape sides of jar, until mixture is completely smooth for about 1 minute. Do not over-blend or sorbet will begin to melt.
Serve right away, or transfer to airtight container and freeze until firm for about 2 hours, before serving. Sorbet will keep in freezer for up to 1 week.
If you are making berry sorbet, for a smoother texture, use the Flex Edge tamper to push the finished sorbet through a medium-mesh sieve, removing the seeds.
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