In a mixing bowl, combine the pumpkin puree, frozen fruit, coconut milk, honey (or maple syrup), vanilla extract, and lemon juice.
Use a blender or food processor to puree the mixture until smooth and creamy. Scrape down the sides of the bowl as needed to ensure thorough blending.
Transfer the mixture into an ice cream container and flatten the top with a spatula.
Cover and freeze for at least 4 hours or until firm.
To make the date caramel, blend 100 g of pitted dates with 50 ml of water until smooth. Adjust the consistency with more water if necessary.
Once the sorbet is firm, scoop out portions and serve with a drizzle of date caramel and mint leaves for garnish.
