Quote Originally Posted by Burney View Post
Simply because if you don't churn, bigger ice crystals form and you have a more granular texture. A sorbet is churned and therefore tends to be smoother.
Thanks, B.

Though when I first make it for my traveller raver chums, I shall still call it sorbet as it sounds posher. As you said, no need to bog them down in technical detail. But I will smile inwardly at my deception when they complement me on the sorbet and will think of you.