Chef's Tip: Here's a trick to make sure the sorbet mixture has the right amount of sugar: float a clean egg in it (that's right, shell and all). If the egg sinks, add more sugar to your sorbet mixture. You want the egg to float near the surface, with a nickel-sized spot of the egg exposed above the liquid. If it floats more than that, add more juice or water. Then the sorbet mixture is ready to freeze perfectly.
*Recipe provided by Chef John Besh in My New Orleans The Cookbook