I had some super-sweet peaches that I decided to make into a sorbet. I cut back the sugar some to account for the sweetness- but I think I overcompensated, because it's not quite as sweet as I'd like ti to be, and the texture in a bit icier than hoped after processing in the ice cream maker.
What are the chances that I can thaw the mixture in the fridge,, dissolve in some more sugar, re-churn in the ice cream maker, and end up with a better product? Any other suggestions?
If not, it's not BAD....but just not great. Thanks in advance for any advice you have!