*Take an uncooked egg in the shell, wash very well with soap and water, dry it, then place the egg in the sorbet base after you’ve strained it. A portion of the egg, about the diameter of a quarter, should be visible on the surface of the liquid. If the egg sinks to the bottom, the mixture needs more sugar to reach the correct concentration for optimal texture. If the egg totally floats on top, add more citrus juice or fruit purée/juice to thin the liquid a bit.
(We got the egg test from the Bread & Basil blog: breadandbasil.nyc/recipes/sorbet-guide.)