tips on the perfect sorbet
Therein lies the golden rule of great sorbet: start with good fruit and don’t screw it up
Sugar doesn’t just sweeten sorbet—it’s also responsible for sorbet’s structure
When you dissolve sugar in water you get a syrup with a lower freezing point than water alone
Remember the golden rule of sorbet? Use good fruit. No, scratch that—use the best fruit you can find
Fruit high in pectin (berries, stone fruit, and grapes) or fiber (mangoes, pears, and bananas) are high in viscosity and full of body
That’s because pectin and fiber act as thickeners
Also pay attention to how much sugar your chosen fruit brings to a sorbet. Sweet strawberry purée needs less added sugar than tart lemon juice
Four cups fruit purée to one cup sugar. That’s really all you need to know
You’ll also have to add acid (lemon or lime juice are best) and salt to taste
This ratio is simply a starting point; use your own taste as your ultimate guide
cooking fruit concentrates flavor, drives off water for a creamier final texture
But when I make sorbet I want it to taste like nothing but fresh fruit at its absolute best
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