Sorbet

Yes, pour the chilled mixture into a shallow metal pan and freeze for 2 hours, then scrape and stir vigorously with a fork every 30 minutes for 3–4 hours until scoopable. Stir more frequently than gelato to break up ice crystals since there's no fat to keep the texture smooth.

Sherbet contains a small amount of milk or cream (typically 1–2% fat) and sometimes egg white, making it slightly creamier than sorbet. Sorbet is completely dairy-free and is the vegan option.

Thaw frozen fruit and strain it through a fine sieve to collect the juice, then measure; canned fruit in syrup should be drained and blended smooth, then strained. Reduce the added sugar slightly since the fruit may already contain syrup.

Grainy texture means ice crystals grew too large; stir more frequently during the freezing process or use an ice-cream machine. If it won't freeze solid, the sugar content is too high; reduce it slightly next time or ensure your freezer is at 0°F (–18°C).

Sorbet keeps for up to 3 weeks in an airtight freezer container, though it's best within the first 2 weeks before ice crystals form. Thaw slightly at room temperature (5 minutes) before scooping if very hard.

Yes, blend 2 cups fresh fruit (strawberries, raspberries, mango) with the simple syrup and lemon juice, then strain through a fine sieve to remove seeds and pulp before churning.