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

The Trick to Making Great Sorbet

Raspberry-Rosemary Sorbet

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

by Zoë Françios

from Fine Cooking #129, p. 64

The trick to making great sorbet is getting the sugar concentration right. Too little sugar and you end up with an icy Popsicle; too much and it’s a sweet, slushy mess.

There’s a simple, low-tech way to gauge the sugar content for a sorbet: Float an egg in it. Crazy as it sounds, this trick will help you make perfect sorbets from just about any fresh fruit. First, puree or juice your fruit, then add some water (this helps when the fruit is too intense on its own, like lemon or lime, or particularly thick, like banana), a little fresh lemon juice, and simple syrup. (That’s the basic formula, but you can also play a bit by adding a fresh herb and/or spirit or liqueur. They’ll add extra flavor, and because alcohol doesn’t freeze, it will also improve the texture of your sorbet.)

Next, add a whole egg in its shell to test the sugar content. As the sorbet base becomes saturated (or dense) with sugar, the egg buoys to the surface. When you can see a quarter-size circle of eggshell, the sorbet has enough sugar to make it a soft, smooth success.

Photos by Scott Phillips


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.