Combine all ingredients in blender and process for 1 minute or until well blended. Pour into an 8x8-inch metal pan and place in the freezer.
When sides of the sorbet are firm, but the middle is still slushy, remove to a stand mixer with the whisk attachment in place. Beat on high speed until smooth. Return to 8x8-inch pan, and repeat the freezing process. Pour into plastic freezing container and freeze overnight.
Remove from freezer about 20 minutes before serving. When sorbet starts to soften, put back into stand mixer and beat until smooth. Serve in chilled sherbet dishes.