How to make sorbet have a snowy texture?
I have a plastic ice-cream machine (two quarts).
I water, sugar and lemon juice, cool it until it just starts freezing, and then put it into the ice-cream maker for an hour.
As a result, it comes out with ice clumps and if I put it in the freezer, it comes out hard.
One time, I made it actually come out with a "snowy" texture, and that can be placed in a freezer without hardening it. However, I don't remember what I did special then.
What should I do to get my sorbet snowy?
Best Answer
A variety of factors can change the texture of a sorbet:
The amount of sugar or other large quantity solutes (less dissolved solids, harder texture).
The rate of freezing (slower freezing, larger crystals).
The use of any "stabilizers" (guar/xanthan gum, gelatin, etc.). These interfere with the formation of large crystals. I believe the stabilizer I use is xanthan and guar gums, cold-soluble gelatin, and glucose but I can't remember the ratios I used.
I have started to use liquid nitrogen to freeze my ice cream and sorbet in my standard kitchen mixer. Once I did that I noticed that the texture was much finer, likely due to the stabilizer and the rapid freezing.
Related question: Creating a creamy sorbet
Pictures about "How to make sorbet have a snowy texture?"
What makes sorbet creamy?
Fruit high in pectin (berries, stone fruit, and grapes) or fiber (mangoes, pears, and bananas) are high in viscosity and full of body, and they make for an especially creamy sorbet that approximates the texture of ice cream.Why is sorbet icy?
Too little sugar and the sorbet becomes icy, too much and it can be slushy \u2014 hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue. There's a very simple way to tell if your sugar levels are right: Float a large egg in the sorbet base.Can you Rechurn sorbet?
One option is to allow the sorbet to melt in the fridge overnight and simply re-churn. But if you don't care to add the extra effort of re-freezing, another option is to incorporate a stabilizer into the original base. The three best options are alcohol, pectin, and gelatin.How do I make my sorbet stay soft?
Alcohol doesn't freeze, so it helps prevent sorbet from freezing solid. A little bit goes a long way. 1 to 3 Tablespoons per quart of sorbet is a good rule of thumb. If too much alcohol is added the sorbet will stay mushy.Strawberry Sorbet Recipe with Kitchenif Ice Cream Maker
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