Sorbets

These are the most refreshing of all ices, and easy to make. If you make them fresh before serving you don’t have to worry about the sugar level in the fruit purée; simply season the purée to taste and then chum it, freeze and serve. However, if you need to re freeze the sorbet before serving it must have enough sugar to keep it soft. The level is 17 degrees on a saccarometer. It is better to serve sorbets fresh (as you don’t have to use so much sugar). Fruits with good acid make good dessert sorbets, while fruits with less acid are better for sorbets served in the middle of a meal, I would serve a pear or apple sorbet in the middle of a meal, rather than a raspberry sorbet.