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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:) http://www.alsa.fr/produits/besoin/po...

                  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.

            1. Yes, you can melt then refreeze sorbet with no problems.

              You cannot, however, do this with ice cream without risking an inferior texture in the second batch. This is because, once the ice cream has been churned, the fats and proteins have already trapped air and won't let go of this air when you melt your ice cream. This will throw off your final texture.

              In future batches of sorbet, consider adding pectin to your mixture. It will reduce the size of the ice crystals as well as slow the melting of the sorbet.

              Also, consider substituting some of the sugar in the recipe with light corn syrup, which will also help reduce the size of the ice crystals. Corn syrup isn't nearly as sweet as sugar so you can use more corn syrup than the sugar you're replacing. In the end, by volume, try to get the amount of corn syrup to be about 1/3 of the total volume of sweeteners (sugar and corn syrup).

              1. Hello everyone!

                Thanks you again for your insights and ideas. I ended up using what I had on hand- honey- which I added to the sorbet mixture that I had thawed in the fridge overnight. Rechurned like a dream. The flavor and texture are just what I was aiming for.

                Thank goodness for fixed mistakes.... and good advice to fix them!