Which statement about sorbet preparation is true?
A. A sugar-water syrup is simmered, and then fruit puree is added while it is still warm.
B. A very tart but not overly sweet fruit should be chosen as the primary flavoring agent.
C. The fruit should not be cooked since this may cause formation of compounds that interfere with freezing.
D. After it is removed from the ice cream freezer, sorbet must be served immediately.
Answer: A
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