Instructions: Add water first and then the sugar to a medium saucepan and boil for one minute. Remove from heat and store in a clean glass or plastic container in the refrigerator.

Hints:
Chill your sorbet before putting into the ice cream maker. It helps the flavors to blend.

If you are going to keep the sorbet for more than a day after you make it, it is important to get the sugar content correct. Too much sugar and it wont stay frozen properly and too little sugar and it will be too hard and crunchy. One way to test the sugar content in a fruit sorbet is to wash a raw egg and float it in the mixture. You have the right amount of sugar if enough of the egg floats above the sorbet such that an area about the diameter of a US nickel is visible.

If a lot less shows above the sorbet then you need to add more sugar.

If a lot more than a nickel size portion of the egg floats then you need to add some more fruit. This is a rule of thumb. There are instruments that measure it precisely but they are very expensive.

Again, it isnt really necessary unless you intend to keep you sorbet for more than a day or so.

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