Bright, refreshing, and healthy sorbet with vibrant raspberry flavor with a subtle hint of rose.
*How can one tell if there is enough sugar syrup in the sorbet mixture? Well, I got a great tip off of Youtube. Once the 1 cup of sugar syrup has been added to the mixture. Drop a clean egg into the mixture. Don't crack open the egg, just a whole egg still in the shell. If the egg sinks, then you will need more sugar syrup. Simply slowly add and stir more sugar syrup into the mixture until the egg begins to float to the top and once a quarter size amount is showing, you have added enough of the sugar syrup.
If there isn't enough sugar syrup in the sorbet, the frozen result will be grainy like an Italian granita. Add too much syrup and the sorbet will be soft like a slush. The egg trick will produce a perfectly frozen sorbet that will scoop beautifully and be shiny. Who knew, right?
Place a container for the finished sorbet into the freezer to chill. Transfer the sorbet into the chilled container then return to the freezer to chill. If the container is chilled, the sorbet won't begin to melt as it is transferred from ice cream maker to container to freezer.