Getting the right texture of sorbets?
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.
The only times I've had sorbet mishaps is when I either
1. used too little sugar - in attempts to make it less fatty, I'd halve the sugar required from the recipe, that usually led to a much icier sorbet. To get that nice smooth texture, you really do need lots of sugar.
2. When I didn't add liquor. This shouldn't be your problem - but how much campari did you add?
What's your recipe - maybe something's missing there.
Also, how long did you churn it for in your machine? It usually should be around 15-20 mins depending on how cold your mixture was.
As pointed out by the previous post, sugar is very important in getting a softer smoother sorbet. Alcohol will also help by reducing the freezing temperature. Try churning it a little less. After it hardens, run it through your food processor.
Sorbets made from fruits that just have juice like grapefruit and orange will freeze to a harder and icier consistency than sorbets made from pulpy fruits. Mango, peach and strawberry make smoother sorbets.
Thanks to both replys.
I don't have the recipe on me, but I used the called for amount of sugar, doing a simple syrup over the stove first.
I added one of those mini bottles of campari. 2 oz? Maybe I'll add some vodka next time...that's how I like to serve it anyway:-)
I'm wondering how the commercial sorbet people do it. Not McSorbet with chemicals, but folks like Ciao Bella. I've had theirs and it's soft after being in my freezer for days.
Ahhh! Thanks for this link! Turns out E410 is locust bean gum and E412 is guar gum...both gums used to inhibit ice crystals.
I think I'll buy this product and give it a try.
Also, to the other poster on the freezer. Yes, it might be high, it's on 3 or 4, but it's a new fridge and we have been fiddling with it. I notice that the fridge part has different temps from the front and back.
wow, 30% sugar is alot.
hmm, I looked up guar gums, carrageens, locust bean gum and xanthan gum. Seems like those are the products that inhibit ice crystals from forming.
I'll have to see if any of my local stores carry any of the "gums". Probably Rainbow.
Egg whites seems very weird to me. Hmm, I have egg white powder, wonder what that will do to the mix.
I'll see what I can come up with for the next batch.
Taking it from the other end...your freezer's temperature is a factor. Actually two factors. You could adjust your freezer's temperature (or where you store the sorbet in the freezer). Also, frost-free freezers (all modern freezers except inexpensive chest freezers) cycle the temperature. This melts everything slightly, then refreezes it on a regular basis.
Certainly easier to adjust the freezing point by altering the ingredients (I own a refractometer to measure sugar) but storage matters too.