Fruit sorbet

The balance

Sugar lowers the freezing point, so too little makes an icy block and too much keeps sorbet slushy. Most fruit sorbets work with roughly 1 part simple syrup to 2–3 parts fruit purée, adjusted for the fruit's sweetness.

Step by step

• Purée ripe or frozen fruit until very smooth; strain seedy fruits
• Add simple syrup and a squeeze of citrus, then taste
• Chill well and churn, or blend frozen fruit directly for a quick sorbet
• Freeze in a covered container until firm

Watch for

A tablespoon of corn syrup or a splash of alcohol keeps sorbet softer in the freezer.