In a medium saucepan, melt the sugar in the boiling water, stirring continually.

Add the fruit juice or puree and lemon juice. Stir to mix well.

Pour into a plastic container, and freeze, covered, until almost frozen through — about six hours.

Remove the sorbet from the freezer.

In a food processor, puree the sorbet on high using the knife attachment until smooth and velvety.

Serve immediately or return it to its container and freeze to serve another time.

Remove from the freezer about 10 minutes before serving to make sure it will be soft enough to scoop out.