Lemon-Lime Sorbet

Sugar is the key in a sorbet, not only to balance the intense acidity, but also to keep the sorbet pliable. Use too much water relative to the sugar, and the sorbet will be nearly as hard as a block of ice. I also add a little alcohol for textural reasons. My dad was a gin drinker so that’s why it’s here, but you can use vodka if you must.