Pink Grapefruit and Blood Orange Sorbet
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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.
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