Sorbet

Icy, grainy sorbet usually means too little sugar or too much water. Sugar lowers the freezing point and keeps ice crystals small — the ratio matters. Also key: freeze the mixture in a shallow container and stir or churn frequently in the first 2 hours. A tablespoon of vodka or light corn syrup also helps keep the texture softer by interfering with crystal formation.

Yes. Pour the mixture into a shallow freezer-safe container and freeze. Every 30–45 minutes for the first 3 hours, remove and beat vigorously with a fork or hand mixer to break up ice crystals. Alternatively, freeze completely and blend in a food processor just before serving — this gives an almost identical result to a machine-churned sorbet.

Rock-hard sorbet means not enough sugar or alcohol to keep it scoopable. The sugar content needs to be around 20–30% of the total weight. Move the sorbet to the fridge 15–20 minutes before serving to soften. Adding a tablespoon of vodka (which doesn't freeze) to the base helps significantly. Glucose syrup or inverted sugar also prevents over-hardening.

Egg white is optional but useful. A single whipped egg white folded into the mixture before the final freeze makes the sorbet lighter, creamier and more scoopable by incorporating air and stabilising the structure. It also slows melting. If you prefer vegan or egg-free, skip it — the difference is noticeable mainly in texture, not flavour.

You can reduce sugar by up to 20% and compensate with a splash of vodka or a tablespoon of glucose syrup to maintain softness. Adding more citrus juice or zest intensifies flavour without adding sweetness. Be cautious — going too low on sugar makes the sorbet hard and icy. A good check: the raw mixture should taste noticeably sweeter than you'd want the finished sorbet to be, as freezing dulls sweetness.