Make sure you prepare the basic syrup of the right
consistency, since adding too much sugar later on, may
make the sorbet full of crystals of ice.
Always cover the container with a sheet of plastic,
held in place with a rubberband, clingfilm or a well
fitting airtight lid, to avoid water or icecrystals
falling into the sorbet and spoiling it.
When beating before it is set to be served, make sure
it does not set too hard like stony ice, or the
crystals will be hard to break. Set just enough so that
it is not watery, but at the same time, can be spooned
into scoops easily with a ladle. Set well at the last
beating, so that it will hold well while serving and
being consumed.
Delightful Sorbets Index
