To make a sorbet is to perform
alchemy, to transform a perfectly
ripe, sweet piece of fruit into a
distillate of itself These are
lofty words for a simple process,
which boils down to making a plum
puree and a honey-thyme syrup,
mixing them together and freezing
the whole thing The pinch of
ascorbic acid, or vitamin-C powder,
is there to prevent browning of the
fruit
