So I have a new ice cream maker and I had my first attempt at making sorbet. I made a mango sorbet and I followed a simple recipe calling for
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i think you need to stir it continuously as it freezes to avoid ice crystals. storebought sorbet is frozen using a rapid-freeze technology, then sealed to avoid ice crystals.
By the time that you put it in your freezer, it should be a very thick slush -- your machine should be having trouble stirring it.
Then freeze it.
I also like to add a tablespoon or two of alcohol (usually vodka), as I find it gives it a smoother texture, and makes it softer when completely frozen (because of the low freezing point of alcohol).
The alcohol is a very good idea, thank you! It was quite thick before I put it in the freezer, but I think maybe my freezer is a bit too cold and I should stir it during the freezing process. Mine is also somewhat fibrous... do you usually strain your fruit? The fibers don't bother me, but I wonder whther they contributred to the texture. Thanks loads.
i'm assuming that you have the hand cranked kind of ice cream machine, in which case you have to freeze the inside cylinder for several hours (my instruction book said 8, other kids may need even more.)
when you assemble it and put the mixture through the machine, as others have mentioned, it should reach the desired consistency for your sorbet or ice cream by the end of the process (maybe just a tad softer than you'd like it.) it should get there within half an hour or so of cranking it every few minutes.
beyond that, a nice splash of alcoholic drink or a pinch of salt in the mixture help it freeze softer.
oh, and you can try and make sorbet without an ice cream machine if your blender is strong enough to handle frozen fruit. frozen mangoes are particularly good for this, actually.
thaw frozen mango chunks for a few minutes, so they're still mostly frozen, then run in the blender or food processor with the same ingredients you used.
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By the time that you put it in your freezer, it should be a very thick slush -- your machine should be having trouble stirring it.
Then freeze it.
I also like to add a tablespoon or two of alcohol (usually vodka), as I find it gives it a smoother texture, and makes it softer when completely frozen (because of the low freezing point of alcohol).
Reply
Thanks loads.
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when you assemble it and put the mixture through the machine, as others have mentioned, it should reach the desired consistency for your sorbet or ice cream by the end of the process (maybe just a tad softer than you'd like it.) it should get there within half an hour or so of cranking it every few minutes.
beyond that, a nice splash of alcoholic drink or a pinch of salt in the mixture help it freeze softer.
oh, and you can try and make sorbet without an ice cream machine if your blender is strong enough to handle frozen fruit. frozen mangoes are particularly good for this, actually.
thaw frozen mango chunks for a few minutes, so they're still mostly frozen, then run in the blender or food processor with the same ingredients you used.
Reply
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