Sorbet

4 C fruit juice or purée (start with 6-7 C or 2 lbs)

200 g sugar

2-4 T acid to taste (lemon juice is common)

1/8 - 1/4 t salt to taste

corn syrup if fruit lacks pectin or fiber (it's 1/3 as sweet as sugar and more viscous)

    fruits high in pectin -  berries, stone fruit, grapes

    fruit high in fiber - mangoes, pears, bananase
    fruits lacking in both - citrus, watermelon, pomegranate

Ideally, you need a sugar concentration of 20-30%.

Including the sugar in the fruit, don't exceed 275 g.

Purée and strain fruit.

Blend with sugar.

Perform the egg test.

    A clean, raw, floating egg should have the diameter of a quarter.

    If less, add more sugar; if more, add more fruit/liquid.

Make purée cold.

Churn.

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