tropit

It's hooootttt out and so it's time to cool off with some strawberry sorbet. Sometimes, my sorbet comes out icy, but I found a good recipe that also tells us about the science of making sorbet and why the ratio of sugar to fruit is important, as well as which fruits have a lot of pectin, which gives the sorbet that silky texture. Interesting, this recipe asks for a little bit of kosher salt. I put it in my batch and tasted it and was surprised that it tasted good. I whipped up a batch and put it in the fridge to cool. Now, I have to wait until tomorrow to eat this...sigh.

The recipe is here: https://www.seriouseats.com/quick-ea...-sorbet-recipe

The science of making the best sorbet is here:https://www.seriouseats.com/how-to-make-the-best-sorbet