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-> Recipe Collection
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amother
OP
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 Thu, Jan 21 2021, 9:34 am
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Just bought pineapple and lemon and planning on making sorbet for shabbos dessert. I'd love for it to come out like the texture of the sorbets you buy in the store; soft like ice-cream. Any ideas how I can accomplish that?
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amother
Indigo
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Thu, Jan 21 2021, 1:46 pm
adding more shugar makes sorbet softer, less sugar makes it tougher/harder/less creamy.
if you boil the sugar with the fruit before crushing/blendig it is GREAT.
freeze for 1 hour, then mix again! and stick back to thje freezer
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amother
Green
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Thu, Jan 21 2021, 1:48 pm
Lemon will be harder to get creamy because it will be mostly water
Frozen pineapple blends to an absolutely delightful, fluffy texture. Peel and cube pineapple, freeze single layer, blend in batches, freeze again, blend again. I add a drop of lime juice and a sprinkle of sugar but you don’t have to. Take out of freezer 20 minutes before serving.
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Bsimcha
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Thu, Jan 21 2021, 4:45 pm
I get very soft creamy lemon
I boil sugar
strain lemon to remove pulp
keep mixing before it freezes, the more you mix, the softer and smoother it becomes.
I throw it into a mixer every couple of hours
I've never done pineapple but many other fruit, the more you mix, the better.
Lemon is everyone's favorite
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