WhateverYouWant
Sous Chef
- Joined
- Oct 29, 2019
- Messages
- 609
Actually the sorbet recipe I had included some rum, and I wondered what leaving the alcohol out might do. I wasn't sure if it was just in there for the flavor.
Both sugar and alcohol lower the freezing point of the water in the mix, so it will be less icy. Corn syrup can be better than sugar because it's less sweet and you can use more of it.
I use dark spiced rum in my pineapple sorbet, and it does provide great flavor. It also provides for less crystalization in the churning process, but doesn't really help avoid it in storage. In fact, too much of it can actually make things worse if and when it warms up and refreezes.