I am planning to make a sorbet from a cordial which I'm going to make (essentially a flavoured syrup). What proportion of sugar to water to I need to create a smooth, small-crystalled sorbet? Please take in mind I do not own or intend in buying a 'Baum meter' or many other kitchen gadgets although I do own a thermometer. The cordial does contain acid if that should change things.
I don't have a recipe for a sorbet without any fruit contributing sugar, but I do have something very close: the lemon sorbet from The Perfect Scoop. It uses a cup of lemon juice, which contains only 6 g of sugar, along with 2.5 cups of water and 1 cup of sugar.
So 3.5 cups (828 mL) of water with 1 cup (200 g) of sugar should be good, or a ratio of 4:1 by weight.