Guest guest Posted December 21, 2011 Report Share Posted December 21, 2011 Ive added a bit of vodka to the mix and it kept it quite a bit softer and It didn’t really change the taste too much your mileage might vary J From: [mailto: ] On Behalf Of AnneSent: Wednesday, December 21, 2011 12:14 PM Subject: Softer sorbets Can anyone tell me how to stop my peach sorbet from freezing as solid as a house brick? I followed the Vitamix recipe, even adding a tablespoon of liquid glucose, but to no avail! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2011 Report Share Posted December 21, 2011 Short of adding alcohol, the next best thing is to freeze the left overs into ice cube trays and re-blend them with another liquid to re-create the sorbet at a future date. Home made sorbets don't have the chemical anti-freeze additives that commercial sorbets do… Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Dec 21, 2011, at 12:13 PM, Anne wrote: Can anyone tell me how to stop my peach sorbet from freezing as solid as a house brick? I followed the Vitamix recipe, even adding a tablespoon of liquid glucose, but to no avail! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 22, 2011 Report Share Posted December 22, 2011 No they don't, but that alcohol sure sounds like a great idea! lol Fran In a message dated 12/21/2011 6:16:05 P.M. Eastern Standard Time, lsavage@... writes: Home made sorbets don't have the chemical anti-freeze additives that commercial sorbets do… Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 23, 2011 Report Share Posted December 23, 2011 Brilliant idea! Thank you. I can't use alcohol as children will be partaking...... > > Can anyone tell me how to stop my peach sorbet from freezing as solid as a house brick? I followed the Vitamix recipe, even adding a tablespoon of liquid glucose, but to no avail! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 23, 2011 Report Share Posted December 23, 2011 I make " sorbet " just with fresh fruit (3/4 frozen and 1/4 unfrozen) and a little milk... any combination of (mostly) frozen peaches, bananas, pineapple, mango. Depending upon what is fresh and in season I'll add a few rasberries, blackberries, blueberries, etc. -- always cognizant of the color combination that will result. I also blend in a little bit of milk. Sometimes I'll add a bit of organic vanilla extract, chocolate extract, orange extract, etc. Sometimes I serve it with a sprinkling of cocao chips or with some shredded coconut. DEElicious! The fiber that is naturally in the banana/ mango/pineapple and the milk seem to keep the texture more like a fudgsicle than like an ice cube. If I have any extra, I let it melt a bit more, then reblend quickly and pour into those plastic popsicle molds. It's great when I want a sweet treat -- and ALL it is, is fresh fruit and a tiny bit of milk! Enjoy! > > Can anyone tell me how to stop my peach sorbet from freezing as solid as a house brick? I followed the Vitamix recipe, even adding a tablespoon of liquid glucose, but to no avail! > Quote Link to comment Share on other sites More sharing options...
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