You can’t beat a refreshing fruit sorbet when the sun is shining.;More thirst-quenching than ice cream, this water-based treat sees sales skyrocket in the summer so including one or two on your menu is a must. The key to successful sorbets is nailing the sugar content.;Steve Carrigan explains;“There’s no fat in sorbets, just fruit and water, so it’s vital to get the sugar content right. Many people fail because they don’t measure it accurately and, as a consequence, the sorbet goes icy and crumbly.”;Steve’s top tip is to invest in a refractometer – a tool specifically designed for measuring concentrations of aqueous solutions such as gases, liquids and translucent solids.;“It’s such a clever little tool and costs less than £20,” continues Steve. “Winemakers use them to test the sugar content of grapes on the vine, determining when they need to be picked.;“It literally takes a couple of minutes. For sorbets, the sugar content needs to be between 27-30%. You simply add sugar or water to achieve the perfect blend.”