Note: Including corn syrup as part of the sugar may slightly increase smoothness in some sorbets, although traditional sorbets are made with only granulated sugar. To include corn syrup, decrease the sugar to 11.5 oz (360 g) and add 2 oz (60 g) corn syrup to the syrup ingredients.
The following sorbet variations indicate the quantities of flavor ingredients and additional water to be used in the above recipe. If the ingredients require special preparation instructions, they are indicated. If no special directions are given, simply follow the basic procedure above. Note that most fruit sorbets require strained fruit purée for the smoothest texture. This means fruit pulp that has been puréed and then forced through a sieve.
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