Frozen Fruit Sorbet

I've developed some sorbet recipes over the years, but always for fresh fruit and always made in the summer.  But in a recent New York Times column, Mark Bittman included a recipe for sorbet made from frozen fruit, which got my attention--I froze a LOT of Clarkdale peaches this summer, plus some strawberries from the farmers market.  If you did, too (or blueberries or raspberries or whatever else was bounteous a few months back), you might want to check this out.  I haven't tried it yet, but it sounds easy and delicious.