The Trick to Making the Perfect Sorbet (3:57)

This video demonstrates how to use a floating egg to adjust the density of a sorbet solution made with simple syrup (equal parts sugar and water solution) and pureed fruit (6 cups) such as cantaloupe or watermelon. Using the floating egg concept, students can make a sorbet that freezes perfectly: not too hard (not enough sugar) and not too slushy (too much sugar).