Everyone,

Since fruit season is upon us, I recently bought a sorbet/ice cream
maker. It's one of the small kind, I think 1.5 quarts max, with the
tub that you put in the freezer for 24 hours prior to use; so no ice or
salt is needed. I'm sure someday I'll try it for ice cream, but I
really bought it to make sorbet.

The strawberry farmer down the hill opened his stand a few weeks ago,
so I'm off and trying to make sorbet. The first batch came out tasting
great, soft-serve from the machine, but when I put it in the freezer,
it became a solid block.

I just did the second batch and added a couple ounces of 80 proof vodka
to act as antifreeze in a small batch of sorbet (two cups of sliced,
fresh strawberries). That did soften it up moderately. But I don't
usually drink, and if I add more vodka, I'll be close to a shot of
vodka per serving of sorbet. Not the desired effect.

So does anybody out there have any ideas on how to make the sorbet stay
more of a soft serve consistency? What do they do in the commercial
factories to make the sorbet scoopable? I know the commercial sorbet
can't be loaded with vodka or rum, so what's their secret?

If the solution is to make the sorbet, put it in the freezer, and break
it up with a fork before it's completely solid, there's no point in
using the sorbet maker. I could just go from the blender to the
freezer, then get out the fork. So is the sorbet maker a great waste
of time, effort, and money? Just do it the old-fashioned way?

Any help is greatly appreciated, or TIA,

Ken

In article .com>,
"Ken" > wrote:

> Everyone,
>
> Since fruit season is upon us, I recently bought a sorbet/ice cream
> maker. It's one of the small kind, I think 1.5 quarts max, with the
> tub that you put in the freezer for 24 hours prior to use; so no ice or
> salt is needed. I'm sure someday I'll try it for ice cream, but I
> really bought it to make sorbet.
>
> The strawberry farmer down the hill opened his stand a few weeks ago,
> so I'm off and trying to make sorbet. The first batch came out tasting
> great, soft-serve from the machine, but when I put it in the freezer,
> it became a solid block.
>
> I just did the second batch and added a couple ounces of 80 proof vodka
> to act as antifreeze in a small batch of sorbet (two cups of sliced,
> fresh strawberries). That did soften it up moderately. But I don't
> usually drink, and if I add more vodka, I'll be close to a shot of
> vodka per serving of sorbet. Not the desired effect.
>
> So does anybody out there have any ideas on how to make the sorbet stay
> more of a soft serve consistency? What do they do in the commercial
> factories to make the sorbet scoopable? I know the commercial sorbet
> can't be loaded with vodka or rum, so what's their secret?
>
> If the solution is to make the sorbet, put it in the freezer, and break
> it up with a fork before it's completely solid, there's no point in
> using the sorbet maker. I could just go from the blender to the
> freezer, then get out the fork. So is the sorbet maker a great waste
> of time, effort, and money? Just do it the old-fashioned way?
>
> Any help is greatly appreciated, or TIA,
>
> Ken

I use corn syrup for a portion of the sweetner and that also helps keep
it from becoming rock hard or icy...no buzz like the vodka though.

marcella

Marcella,

That was a speedy reply, thanks.

I'll try the corn syrup next time. Is the replacement for granulated
sugar 1:1? Next time I'll try a 50/50 mix of granulated sugar and corn
syrup and then adjust accordingly.

Ken

On Mon 18 Apr 2005 07:47:00p, Ken wrote in rec.food.cooking:

> Everyone,
>
> Since fruit season is upon us, I recently bought a sorbet/ice cream
> maker. It's one of the small kind, I think 1.5 quarts max, with the
> tub that you put in the freezer for 24 hours prior to use; so no ice or
> salt is needed. I'm sure someday I'll try it for ice cream, but I
> really bought it to make sorbet.
>
> The strawberry farmer down the hill opened his stand a few weeks ago,
> so I'm off and trying to make sorbet. The first batch came out tasting
> great, soft-serve from the machine, but when I put it in the freezer,
> it became a solid block.
>
> I just did the second batch and added a couple ounces of 80 proof vodka
> to act as antifreeze in a small batch of sorbet (two cups of sliced,
> fresh strawberries). That did soften it up moderately. But I don't
> usually drink, and if I add more vodka, I'll be close to a shot of
> vodka per serving of sorbet. Not the desired effect.
>
> So does anybody out there have any ideas on how to make the sorbet stay
> more of a soft serve consistency? What do they do in the commercial
> factories to make the sorbet scoopable? I know the commercial sorbet
> can't be loaded with vodka or rum, so what's their secret?
>
> If the solution is to make the sorbet, put it in the freezer, and break
> it up with a fork before it's completely solid, there's no point in
> using the sorbet maker. I could just go from the blender to the
> freezer, then get out the fork. So is the sorbet maker a great waste
> of time, effort, and money? Just do it the old-fashioned way?
>
> Any help is greatly appreciated, or TIA,
>
> Ken

You didn't list your recipe, and ingredients can play a role on frozen
consistency.

If I put a carton of commercially made sorbet in my freezer, it too would
freeze hard as a rock. It needs to be removed 10-15 minutes before serving.

When I make sorbet, I use clear honey or white corn syrup as part of the
sweetening agent. I also add a teaspoon of unflavored gelatin dissolved in
a warmed portion of liquid. I also often add a slightly beaten egg white.
All these things help to govern texture.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne,

Thanks for the reply. I'll start with corn syrup and see how well that
improves things. If that's not enough of a change, I'll keep going
from there with gelatin and egg whites.

Thanks,

Ken

Ken wrote:

> Everyone,
>
> Since fruit season is upon us, I recently bought a sorbet/ice cream
> maker. It's one of the small kind, I think 1.5 quarts max, with the
> tub that you put in the freezer for 24 hours prior to use; so no ice or
> salt is needed. I'm sure someday I'll try it for ice cream, but I
> really bought it to make sorbet.
>
> The strawberry farmer down the hill opened his stand a few weeks ago,
> so I'm off and trying to make sorbet. The first batch came out tasting
> great, soft-serve from the machine, but when I put it in the freezer,
> it became a solid block.
>
> I just did the second batch and added a couple ounces of 80 proof vodka
> to act as antifreeze in a small batch of sorbet (two cups of sliced,
> fresh strawberries). That did soften it up moderately. But I don't
> usually drink, and if I add more vodka, I'll be close to a shot of
> vodka per serving of sorbet. Not the desired effect.
>
> So does anybody out there have any ideas on how to make the sorbet stay
> more of a soft serve consistency? What do they do in the commercial
> factories to make the sorbet scoopable? I know the commercial sorbet
> can't be loaded with vodka or rum, so what's their secret?
>
> If the solution is to make the sorbet, put it in the freezer, and break
> it up with a fork before it's completely solid, there's no point in
> using the sorbet maker. I could just go from the blender to the
> freezer, then get out the fork. So is the sorbet maker a great waste
> of time, effort, and money? Just do it the old-fashioned way?
>
> Any help is greatly appreciated, or TIA,
>
> Ken

I would expect an ice-creamery to be about 0-2 Celcius, enough to keep it
'soft serve'. Refrigerator would be -5 to -10 Celcius.

Just take it out of the freezer before serving.

gtoomey

"Ken" > wrote in message
oups.com...
> Everyone,
>
> Since fruit season is upon us, I recently bought a sorbet/ice cream
> maker. It's one of the small kind, I think 1.5 quarts max, with the
> tub that you put in the freezer for 24 hours prior to use; so no ice or
> salt is needed. I'm sure someday I'll try it for ice cream, but I
> really bought it to make sorbet.
>
> The strawberry farmer down the hill opened his stand a few weeks ago,
> so I'm off and trying to make sorbet. The first batch came out tasting
> great, soft-serve from the machine, but when I put it in the freezer,
> it became a solid block.
>
> I just did the second batch and added a couple ounces of 80 proof vodka
> to act as antifreeze in a small batch of sorbet (two cups of sliced,
> fresh strawberries). That did soften it up moderately. But I don't
> usually drink, and if I add more vodka, I'll be close to a shot of
> vodka per serving of sorbet. Not the desired effect.
>
> So does anybody out there have any ideas on how to make the sorbet stay
> more of a soft serve consistency? What do they do in the commercial
> factories to make the sorbet scoopable? I know the commercial sorbet
> can't be loaded with vodka or rum, so what's their secret?
>
> If the solution is to make the sorbet, put it in the freezer, and break
> it up with a fork before it's completely solid, there's no point in
> using the sorbet maker. I could just go from the blender to the
> freezer, then get out the fork. So is the sorbet maker a great waste
> of time, effort, and money? Just do it the old-fashioned way?
>
> Any help is greatly appreciated, or TIA,
>
> Ken


Ken,

Adding a bit of corn syrup will help...not too much though, since it
sweetens differently from sugar and will affect the flavor if you use it
alone or for most of the sweetener. Also, you can take it out of the
freezer 10-15 minutes prior to serving.


kimberly
>