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Foolproof Sorbet

By Jennifer Armentrout

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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Fine Cooking Magazine - June/July 2019

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