Just as with ice cream, the glorious thing about home-made sorbet is that you can make flavours you could never buy in a shop. And the texture is so much better, too: smoother, richer, without all that icy brittleness. This sorbet is intentionally slushier still: a sluicing with Cointreau adds an orangey depth and keeps it all from freezing solid.
If you're not using an ice-cream maker, then just pour the sugary fruit puree into a plastic container and whip it out of the freezer every hour for 3 hours as it freezes and give it a good beating, either with an electric whisk, by hand or in the processer.
Photo by Petrina Tinslay
Recipe posted by Nigella