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Aug 21, 2012 01:26 PM

Fixing my sorbet?

Hi All!

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!

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  1. I don't see any reason why this wouldn't work, but I would use corn syrup instead of sugar. No worry about it dissolving and it helps create a smoother texture. You could add some wine, too - alcohol keeps sorbet from freezing too hard.

    1. You shouldn't have any problems melting/adjusting/re-freezing. I've re-churned melted ice cream batter and it tasted no different from the first freezing.

      1. I would make a raspberry syrup, thaw the ice cream a little and ripple the syrup through and refreeze. The syrup would sweeten your ice cream and the raspberries go well with the peaches.

        2 Replies
          1. re: sunshine842

            I was inspired by Chef John's foodwishes blog on Peach Melba which I made this week. It was vibrant and refreshing.

        1. Man, I wish I could go halfsies with you!

          I made some nectarine sorbet the other night and it's so sweet it's cloying. Trying to figure out what to do with that, too.

          I figure a half under-sweet peach and half over-sweet nectarine would make a pretty rocking average.

          5 Replies
            1. re: biondanonima

              I'm thinking about it.

              It's a mix I can buy -- surprisingly good -- you add the mix to a pound of fruit and puree with a hand blender -- it really does freeze up creamy and with the right texture, believe it or not -- this one's just too sweet. I don't know how it will respond to being thawed and refrozen, though. :/

              I'm also thinking about making a batch of vanilla ice cream and just carefully blending the two together, then refreezing.

              1. re: sunshine842

                Hm, sounds interesting - what's in the mix? Sugar and stabilizers, or is there dairy of some type as well?

                1. re: biondanonima

                  I don't think there's dairy in the sorbet mix, but I'm not sure -- I used the last packet the other day!

                  When I buy more, I'll try to remember to come back and post -- both the sorbet and the ice cream are surprisingly good, and they're ready to go into the freezer in just a few minutes -- here's the web page (in French:)

                  It's part of Kraft, but I can't find any nutritional info online....

                  (ETA: Sorry to the OP - didn't mean to hijack!)

                  1. re: sunshine842

                    No worries! It's probably inevitable that I will make a batch that's too sweet. I'll mail you half my batch of sorbet in exchange for some sweet nectarine sorbet with magic mix. :)

          1. Thanks for the advice everyone! I will report back....should fix in the next few days.