The only bad sorbet I’ve ever had was made by me. If it wasn’t for that syrupy pineapple-flavoured stack of ice shards, I don’t think I’d be able to imagine the characteristics. What’s a bad version of winning the lottery? You’d only know when it happens.
To make a bad sorbet you need to be inept or cheap. But supermarkets distribute the cheapest foods on earth and usually the range in quality is hellish to “huh, pretty good”. Excellence needs time and care that supermarkets can’t afford, except for sorbets for some reason. I’ve done 34 supermarket product taste tests and this is right up there with the most enjoyable of the lot. Sure, the worst sorbets aren’t great but they’re far from hell. And the best, I could be convinced, was made in a gelateria with its own Chef’s Table episode.
