Sorbets are my pride and joy. When I first started making sorbet, I used the sugar syrup/Baume measurement method to varying degrees of success. Over the years, I have developed the ideal quantities. Using the quantities given below, and following my method, will result in perfect sorbet every time. The quantities are all about balance, so that the fruit shines through without being too sweet or too icy.Some fruits benefit from cooking and some definitely do not. Melons, for example, will taste soapy if heated and strawberries will taste jammy when cooked. On the other hand, pears and apricots need to be cooked to enhance their flavour and to prevent the fruit from discoloring and tasting pulpy or watery. Of course, the results are dependent on the quality of the fruit. Sub-standard fruit makes sub-standard sorbet.
Level of difficulty medium
Season Summer
Freezing time 1-2 hours
* Prep time listed doesn't include churning time which is dependent on the sort of ice-cream machine you use.
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