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15
votes
3answers
10k views

What is the difference between ice cream, gelato, and sorbet?

What is the difference between ice cream, gelato, and sorbet? They look different, but are they made differently?
7
votes
4answers
5k views

Tips for Creating a Creamy and Smooth Sorbet

Recently I purchased and ice cream maker and have been making lots of sorbets with our surplus frozen fruit. Often I will follow a recipe however sometimes not: sometimes the sorbets are icy after ...
7
votes
3answers
395 views

How can I make sorbet without a recipe?

I would like to be able to make sorbet with whatever ingredients I have on hand without always looking up a recipe. I understand that it's important to get the correct balance of sugar, liquid, and ...
6
votes
2answers
793 views

What is the difference between sorbet and sherbet

From my [limited] exposure, it seems like sorbet is merely sherbet with a higher price tag. Is that a fair understanding? If not, what is a better way of understanding the difference(s)?
5
votes
1answer
182 views

Making a sorbet by cooking or by pureeing the ingredients?

For a sorbet that contains a fruit, sugar, water and lime juice, i would like to know which is the best way to make this sorbet; by putting all the ingredients on heat until the fruits are very soft ...
4
votes
2answers
930 views

How to prevent pureed blueberries from gelling?

I have a sparkling new ice cream machine. The first batch, Philadelphia-style plain vanilla ice cream, worked perfectly. I decided to try a sorbet, and made Lebovitz's Blueberry-banana sorbet, but ...
3
votes
2answers
1k views

How do I make my sorbet thicker?

I made lemon sorbet and have already churned it but the consistency is too runny. I churned it a minimal amount using a food processor (I've done it this way before). How do I make it thicker?
3
votes
2answers
263 views

What to do with too-bitter sorbet?

I made cherry sorbet according to a recipe, only to find that the cherries I'd bought have a strongly bitter taste to them (not unusual for cherries in my experience). Now the sorbet tastes strongly ...
3
votes
1answer
166 views

How to make sorbet have a snowy texture?

I have a plastic ice-cream machine (two quarts). I water, sugar and lemon juice, cool it until it just starts freezing, and then put it into the ice-cream maker for an hour. As a result, it comes ...
1
vote
3answers
2k views

Improve flavor of Sorbet made in Magic Bullet?

I'm trying to create a sorbet using a frozen fruit (specifically strawberries) using the magic bullet. The way that I do it is by literally putting a bunch of frozen, ice-hard strawberries into the ...
0
votes
1answer
496 views

Exact proportions of sugar to water in sorbet

I am planning to make a sorbet from a cordial which I'm going to make (essentially a flavoured syrup). What proportion of sugar to water to I need to create a smooth, small-crystalled sorbet? Please ...
0
votes
1answer
46 views

Making sorbet with fruit frozen before processing

I've accidentally frozen a bunch of good strawberries with the leaves still on. I want to make them into sorbet. I don't plan to cook the berries. Should I: Thaw the berries, cut the tops off, ...
-1
votes
1answer
64 views

Why is my sherbet loosing flavour?

I have recently been mixing batches of sherbet using Malic acid, colour, flavouring and granulated sugar. I add all the ingredients and mix it for 10 minutes in a stainless steel drum. The flavor is ...