I'm having some difficulties with preparing my raspberry/blueberry sorbet. I've prepared the recipe as directed; pureeing all the fruits, boiling the sugary syrup, and chilling the mixture for the alloted time. Now, I've been churning the potential sorbet in my icecream maker for hours on end, and all I get is this fruity foam, nothing like what I imagined sorbet should be like. What am I doing wrong?
You also need to make sure that the ice cream bowl is completely, completely frozen and that you're doing it in a cool place. Remember that the mix is going to begin bringing down the temperature of the ice in the bowl, and any heat will compound that. So, you can churn for hours and hours, but the bowl will be gradually warming, so after about 30 minutes, you've lost your freezing power.
Yes -- the trick to setting sorbets in a home ice cream maker is to get the mixture down to as close to freezing as possible before putting it in the mixer. The easy way to do this is a water bath full of ice. Let your mixture sit in the bath for an hour or so. Even better -- and if you have time -- put the now cool mixture in the fridge for 12-24 hours. The idea here is to cool the mixture down as low as possible without freezing but also to allow the flavors to mature.
BTW -- use invert sugar (a scant teaspoon) and light corn syrup (less than 1/4 cup) in addition to your sugar syrup base to keep the sorbet smooth even after freezing. The invert sugar changes the structure of the sugar and makes sure the sorbet doesn't freeze rock solid in the fridge. Booze works, too, of course -- not too much or you'll get a soupy mess.
I think this is in the wrong forum.
Most ice cream makers don't get the mixture cold enough to set -- their purpose is to beat air in to ice cream or sorbet. Put your fruity foam in your freezer and let it set for a few hours.
BTW, I suggest adding a slug of vodka or Everclear to your sorbet mixture, or it may set up rock hard.