Sorbet advice - do I really need to wait 24 hours before putting it in the ice cream maker?
I mixed up a batch for Nguyen's mandarin sorbet - sugar water, mandarin orange and lime juices. Recipe says to hold in the fridge for at least 24 hours. That's fine but is it really necessary to do it for that long. What's the science behind that? Thanks all.
I don't know what the science is but many ice cream and sorbet recipes say the same thing. I don't do it. I figure once it's chilled in the fridge (or freezer if I'm in a hurry) it's as cold as it's going to get and I put it in the ice cream maker to churn.
Just a guess - it's to give the sugar ample time to dissolve. Which will take longer in the fridge than it would at room temp.
As Morwen says, it wouldn't take that long for the mix to be chilled enough to churn.