How this style works
A sorbet base is the shortest one on this site: mostly fruit, a little simple syrup, and an acid such as lemon or lime. No dairy is needed, and none is hiding in it. That makes these the pints to reach for when someone at the table avoids dairy, and it also makes them the most fruit-forward things the machine produces, because there is no fat coating the tongue between you and the flavor.
Without dairy fat, the sugar carries more of the load. It lowers the freezing point so the block never sets bone-hard, which is why a sorbet with too little sweetener spins out coarse and icy no matter how long it froze. The acid is doing real work too: it keeps a sweet purée from tasting flat and dull once it is cold. Blend the base smooth, strain it if the fruit has seeds, and freeze the pint flat and level for a full 24 hours.
Run these on the Sorbet program, the setting meant for fruit-forward mixes. If the first pass comes out crumbly, add a tablespoon of water — not milk — and re-spin. Banana nice cream sits in the same family for the same reason: heavily speckled bananas bring their own sugar and enough body that the pint reads creamy with no cream in it.
