Quote Originally Posted by Ganpati's Goonerz--AFC's Aboriginal Fertility Cult View Post
Best first go at a recipe ever, so thanks for the help.

Sorbet* took about 3 hrs in the freezer with stirring every 20-30 mins.

Advice much appreciated.

*Go on, then. Was it really a granita and if so, why? Why is it no longer a sorbet once I churn by hand as opposed to doing so in an ice cream machine as the recipe indicated?
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.