A question about a recipe: The River Café's Strawberry Sorbet
Could you please expand upon the instruction regarding the lemon and sugar, "pulse until combined." Just how chunky should the rind end up being? I made this and just turned on the food processor for a minute or two, so it ended up with a consistency like tapioca. The resulting sorbet was wonderful, but am I missing something by not having more chunks in it? Thanks for an easy, terrific recipe! I have never tried making sorbet before.