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-> Healthy Cooking
PinkFridge
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 Sun, Mar 20 2016, 8:32 am
| studying_torah wrote: | | My problem is, whenever I make sorbet it gets so hard in the freezer. How do you keep it soft and smooth, but not runny? |
I assume you are reblending at a good time, not too early. Vodka is supposed to help. When all else fails, just check it before the meal and if it's still hard, take out about a half hour before serving.
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5*Mom
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Sun, Mar 20 2016, 9:10 am
| studying_torah wrote: | | My problem is, whenever I make sorbet it gets so hard in the freezer. How do you keep it soft and smooth, but not runny? |
Frozen fruit with fruit juice concentrate and nothing else doesn't get hard. It has a sorbet consistency right out of the freezer.
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studying_torah
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Sun, Mar 20 2016, 8:39 pm
How do I know if it's too early to reblend?
Good to know about the fruit juice one. I tried using vodka once, hated the taste
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PinkFridge
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Mon, Mar 21 2016, 9:41 am
| studying_torah wrote: | How do I know if it's too early to reblend?
Good to know about the fruit juice one. I tried using vodka once, hated the taste |
Re reblending: it's a fine line. But if only the perimeter is frozen/the middle's liquidy then it's too early.
And I don't know how much vodka to use. (I was actually experimenting for Pesach so vodka was moot.) I've used a little in the past and haven't noticed a difference in taste. It could be that there really was no difference, I have an undiscerning palate, or it depends on the quality of the vodka used.
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