Appears in Cook's Illustrated July/August 1995
Forget about gelatin, egg whites, or corn syrup. The key to smooth, silky sorbets is plenty of sugar and a bit of alcohol.
WHY THIS RECIPE WORKS
After much trial and error, we found that a high sugar concentration was the secret to a creamy sorbet recipe. Sugar controlled the texture in our sorbet recipe. By using 1/2 cup of sugar per cup of fruit (give or take a few tablespoons, de...