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Old 08-19-2016, 08:28 AM   #1
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Question Perfect Sorbets

Hi Everyone,
I am trying to perfect my Sorbet recipes, I make pure fruit ones and ones mixed with alcohol. My issue and always has been is the freezing part they just freeze too hard. I have recently started to use Liquid Glucose and has not made a major difference maybe due to the amounts I am using. I would like to get some tips on how to make a good sorbet with and without alcohol please?

If adding things like Liquid Glucose how should it be measured? I am based in the UK so can we use UK metrics and ingredients if possible please as it would be easier for me to work out.

Thankyou all in advance

Rockyuk

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Old 08-21-2016, 07:34 AM   #2
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Can't believe you have received no answer yet. I'm certainly not an expert in sorbets but I have made them once or twice.

I think the secret is to stir them when half frozen. Scrap at it with a fork. Do this several times. It incorporates air and keeps it from becoming solid.

If it does get solid just be sure to take it out of the freezer way before you need to serve and let it become pliable again.

My sorbets are just fruit and simple syrup (1cup sugar/1cup water) plus a squirt of lemon. I've never used alcohol.

I could be really wrong on this but I rather imagine commercial sorbet's have guar gum or something to that effect, added to keep it pliable.

Hope this helps somehow!
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Old 08-21-2016, 07:36 AM   #3
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Quote:
Originally Posted by dragnlaw View Post
I've never used alcohol.
I'm such a liar!! I just meant in a sorbet...
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Old 08-21-2016, 04:04 PM   #4
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Hi dragnlawm
Thankyou for your reply it is much appreciated, another quick question from the day of the production of the sorbet how long will it last on average use by date?
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Old 08-21-2016, 04:28 PM   #5
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Look at this thread

FRUIT SORBET - Home Cooking Dish of the Month, August 2016 - Chowhound
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Old 08-21-2016, 08:51 PM   #6
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It is only sugar and fruit and water - it will last forever. Might get gummy with age as water evaporates - especially in a frost free fridge. But I'm pretty sure it will be gone before then!

I went to the site suggested by jennye and from there to another site - seems they use an ice cream machine. Plus they juice their fruit and add sugar to that. I didn't go any further nor read it in depth but it certainly would be a good place for you to start! I'm sure you will find some good tips and ideas.

Let us all know what kind you make and how it goes!
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Old 08-21-2016, 08:58 PM   #7
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Here is a picture of one of my creations I am just trying to perfect my recipes. I only use exotic fruit this one is yellow pitahaya.
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Old 08-21-2016, 09:11 PM   #8
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Isn't pitahay also known as "dragonfruit"?

oops posted too soon... it certainly looks scrumptious !!
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Old 08-21-2016, 09:38 PM   #9
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That's correct this is the sweet version ��
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Old 08-21-2016, 09:43 PM   #10
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Hey! I'm sweet! mostly...

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