Fresh from the Freezer

  If it ain’t broke, don’t fix it. When a recipe is close to perfection, I want nothing more than to tweak it and help it achieve frozen dessert enlightenment. When I first made this strawberry lemonade sorbet recipe, it was absolutely delicious. I was mad at how easy it was to make. It was the best sorbet I’d ever made, and pretty much all I did was blend it and churn it. It had a perfect flavor balance between strawberry and lemon, a plush mouthfeel, and a refreshing overall vibe.  Just look at how PLUSH!   However, it was difficult to scoop once it had been in the freezer for a few days. Why don’t I try to fix this? I thought. These photos were taken just after churning. It ended up freezing too hard later on.  I went down a rabbit hole reading all about how to make the perfect sorbet—how adding water ruins the flavor, how too much sugar makes it sickeningly sweet—and I adjusted accordingly. I also omitted the guar gum, because I wanted to make it easier fo...