#The key to good sorbet is smoothness; the ice crystals that form naturally during freezing must be forestalled. This is accomplished by stirring the mixture constantly, usually by machine. Simple and refreshing, this sorbet can be made with any number of fruit purées replacing the mango. As freezing diminishes flavour, be sure that the fruit are at their peak of ripeness. Lemon and orange juices add acid to balance sugar and heighten flavour. If you like, pour a splash of Champagne or vodka over the sorbet
before serving.# Make the Sugar Syrup:
Combine the sugar and water in the small saucepan.