Classic Method: Using a Refractometer

This is perhaps the most straightforward and quickest method used to obtain a sorbet in its simplest form. The sorbet bases that are churned using this method contain no stabilizers, and, for that same reason, they might not be very freezer stable. They can melt quickly due to heat shock and develop large ice crystals during a busy service.

The basic concept behind this method is to combine the main liquid (be it a fruit or vegetable purée, a fruit or vegetable juice, any flavored or infused liquid, or a wine) with simple syrup. There are two key points to consider: