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Old 09-01-2010, 12:10 PM   #1
Assistant Cook
Join Date: Sep 2010
Posts: 1
Making sorbet vs. Italian ice

The recipes for italian ice and sorbet are almost the same, but obviously the textures of each are different. Italian ice is more grainy and icy, where as sorbet is very smooth and fine. I've made italian ice successfully and now want to make a sorbet. Do you have to run the machine longer for a sorbet texture?

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