Why it Works: Sorbet Secrets
When water freezes, it forms big ice crystals. The goal when making sorbet is to get these crystals as small as possible (0.0008 inch is ideal; at this width your tongue no longer feels them as individual crystals). To achieve this tiny size you have to do two things: churn the mixture as it freezes and add lots of sugar. Churning breaks up any large crystals (freezing fast also helps because the faster you freeze something, the smaller the crystals form). Adding sugar lowers the temperature at which water freezes. Ideally, you add enough sugar to sorbet so that part of it never freezes. You want to end up with something that is part liquid, part solid. Not adding sugar to sorbet results in an unscoopable block.