Gianni's Lemon Sorbet

What is it?

Sorbet is fruit, sugar and water with no dairy at all, which makes it a harder thing to make well than ice cream. Sugar does most of the work holding the crystals small, and without fat to help there's less margin for error, so the balance between sugar and water decides whether the result is smooth or gritty. Lemon is the sorbet that shows this most clearly, because the acidity gives nowhere to hide. Too little sugar and it freezes hard and sour, too much and it turns syrupy and loses the sharpness that made lemon worth using. It's one of three sorbets in the Gianni's range alongside mango and raspberry, and the only one where the fruit is used for acid rather than sweetness.