I've been working on sorbets since last summer, with what seemed like a humble goal: make them edible.
The truth is, I'd never had good sorbet, even when made by the world's best pastry chefs. It's always been at least a little icy. It's always had a short texture. There's never been any creaminess. And it's always been mind-blowingly, pancreas-killingly, tooth-achingly sweet. I don't know how people eat it. These flaws are there for structural reasons. It's really hard to make a true sorbet with decent body and adequate freezing point depression without sweetness levels that could kill a bee. And it's hard to do creaminess without ... cream.
I still have work to do on watery fruits (watermelon) and very acidic ones (lemon). But for berries and pulpy fruits, this problem is solved. It requires a good number of unconventional ingredients, but if you like to wear your lab coat in the kitchen, and you have access to really good fruit, I think it's worth it.
The basic formula: 75% fruit, 25% science.
