I've tried a few attempts at making sorbets with my ice cream maker (grapefruit campari) and am having issues with the texture. The sorbet, once transfered to a tupperware for the freezer, turns into ice chunks, even with campari added. Give it a day and it's a solid ice block.
Is there a method to give the sorbet a softer/smoother texture?
I once saw on an episode of Iron Chef someone adding gelatin to the sorbet and I'm wondering what that does...since it could have been a time constraint thing with the show.
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