1. Combine all ingredients in a food processor and process to desired texture -chunky or smooth.
2. Pour mixture into ice cream maker and freeze according to manufacturer's instructions. Churn until thick. (The sorbet may be served at this point, scooped into bowls.)
3. Spoon into ice pop molds and freeze for 8 hours or overnight until firm.
Source: Hannaford fresh Magazine, May - June 2012