Preparation:
In blender container, combine first four ingredients. Cover and blend at high speed until pureed. (If you wish a very fine texture, you can force the puree through a fine strainer at this point.) Turn puree into medium nonreactive bowl. Add sugar and stir in thoroughly; taste for sweetness. Adjust sweetness to your preference. Chill puree, covered, for 4-6 hours, or until very cold.
To churn: Follow manufacturer's instructions for freezing sorbet. To add optional rum, wait until mixture is about three-quarters frozen. I find that this churns quickly. When churned, quickly transfer to microwaveable/freezable container and freeze. About 3 cups sorbet, or 6 servings of one-half cup ea |
