Tesco · Desserts
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A sorbet is built on fruit, sugar and water, which makes it harder to get right than ice cream. Sugar does most of the work holding ice crystals small, and without fat to help there's less margin for error. Lemon shows that most clearly. Too little sugar and it freezes hard and sour; too much and it turns syrupy and loses the sharpness that made lemon worth using in the first place. Of the fruits that make a good sorbet, lemon is the one used for acid rather than for sweetness, which is why it sits apart from a mango or a raspberry.
