Appears in Cook's Illustrated July/August 2012, America's Test Kitchen TV
The most important ingredient in raspberry sorbet isn’t the raspberries. It’s the water.
WHY THIS RECIPE WORKS
For our raspberry sorbet recipe, we super-chilled the base and used just the right ratio of sugars to water to ensure the finest-textured ice crystals possible. We also bumped up the berries’ natural amount of pectin to give the sorbet stab...