"Ken" <[email hidden]> wrote in message
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Quoted message said:Everyone,
Since fruit season is upon us, I recently bought a sorbet/ice cream
maker. It's one of the small kind, I think 1.5 quarts max, with the
tub that you put in the freezer for 24 hours prior to use; so no ice or
salt is needed. I'm sure someday I'll try it for ice cream, but I
really bought it to make sorbet.The strawberry farmer down the hill opened his stand a few weeks ago,
so I'm off and trying to make sorbet. The first batch came out tasting
great, soft-serve from the machine, but when I put it in the freezer,
it became a solid block.I just did the second batch and added a couple ounces of 80 proof vodka
to act as antifreeze in a small batch of sorbet (two cups of sliced,
fresh strawberries). That did soften it up moderately. But I don't
usually drink, and if I add more vodka, I'll be close to a shot of
vodka per serving of sorbet. Not the desired effect.So does anybody out there have any ideas on how to make the sorbet stay
more of a soft serve consistency? What do they do in the commercial
factories to make the sorbet scoopable? I know the commercial sorbet
can't be loaded with vodka or rum, so what's their secret?If the solution is to make the sorbet, put it in the freezer, and break
it up with a fork before it's completely solid, there's no point in
using the sorbet maker. I could just go from the blender to the
freezer, then get out the fork. So is the sorbet maker a great waste
of time, effort, and money? Just do it the old-fashioned way?Any help is greatly appreciated, or TIA,
Ken
Ken,
Adding a bit of corn syrup will help...not too much though, since it
sweetens differently from sugar and will affect the flavor if you use it
alone or for most of the sweetener. Also, you can take it out of the
freezer 10-15 minutes prior to serving.
kimberly
Quoted message said: