Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Foolproof Sorbet

Article Image

Pink Grapefruit and Blood Orange Sorbet

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

At Fine Cooking, we love to share the little tips and tricks that are the secrets to the success of a recipe or technique. So when I saw a post on the blog Zoe Bakes about an easy way to make sure any sorbet mixture freezes up smooth and not too icy, I knew I had to pass it along.

The texture of a sorbet is governed by its sugar concentration. Professional pastry chefs use a tool called a refractometer to measure that concentration, but there’s something in just about everyone’s fridge that home cooks can use instead. Visit Zoe Bakes to find out what that is.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks