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altering sorbet texture


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altering sorbet texture

Gooseberry | | Jul 30, 2008 02:31 AM

Hi guys,

I make prickly pear and passionfruit sorbet, but the texture is too icy and freezes rock-hard.

I am following all the instructions on my churner (freezing the canister for over 24 hours, and refrigerating the sorbet liquid overnight before churning).

I do not want to add more sugar, as it is the perfect level sweetness as is (I do add a little bit of sugar to the fruit, but it's very little, since they're already pretty sweet).

What option does that leave me? Alcohol? This is supposed to be a 'healthy' option at a rehearsal dinner.... My mother mentioned adding egg whites to the mix. Has anyone tried this?


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