Published July 1, 1995.
After much trial and error, we found that a high sugar concentration was the secret to a creamy sorbet recipe. Sugar controlled the texture in our sorbet recipe. By using 1/2 cup of sugar per cup of fruit (give or take a few tablespoons, depending on the fruit), we were able to achieve the desired result: a smooth, creamy texture without cloying sweetness. We also found that adding a tablespoon of high-proof alcohol (tasteless vodka was our first choice) improved the texture of the sorbet and permitted a slight reduction in the amount of sugar.
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