Are you familiar with Simple Syrup?
It's two parts sugar, one part water, and whatever flavor infusion you want, heated just long enough for the sugar to dissolve. I've shown off simple syrups before in the Buttermilk Pancake and Brown Sugar Syrup recipe, and simple syrup is how you make southern sweet tea. If you ever go to coffee shops, the bottles of flavorings lined up behind the espresso machine are simple syrups waiting to add coconut, or almond, or mango, or toffee flavor to your espresso drink.
When you add sugar to water, you lower the freezing point a little bit. Simply syrup is quite sugary, so in order to get sorbet to freeze satisfactorily, it needs to be less sugary than simple syrup. So instead of adding two cups of sugar to one cup of water, we're adding about 1/4 cup of sugar for every 1 cup of water. But the flavor infusing and the dissolving of sugar will happen in exactly the same way.
1759 the Qianlong emperor of the Qing dynasty (1644-1911) forbade export of tea and rhubarb to the Russians after a border conflict in the north part of China. "We're not gonna be friends? Then you can't have any more rhubarb."
