Skip Nav
Kitchens
I KonMari-ed the Sh*t Out of My Kitchen and Here's What Happened
Holiday Food
Pecan Pie Cookies For When You Don't Want to Bother With Crust
Holiday Food
28 Hostess Gifts to Bring on Thanksgiving — They're Really Good!

Freezing Sorbet

What Went Wrong? Sorbet Too Hard and Icy

Nothing could possibly get close to topping the purity of eating a single, perfectly ripe piece of fruit, but sorbet can get pretty darn close. Since I'm sorbet's number-one fan, and because my last adventure with lemon-buttermilk sorbet went off without a hitch, I decided to try my hand at capturing cantaloupe at its peak.

Unlike ice cream, sorbet doesn't require the finicky step of tempering, so I was certain the method would be more forgiving. Not so much: I modified a recipe from Sunset's One-Block Feast cookbook, subbing honey for honey syrup, then ran it through an ice cream maker as usual. The next-day result? A frozen block of ice that dissipated into granita-like chunks when I tried to scoop it.

Has this happened to you? Any idea what went awry?

Avocado Passion Fruit Sorbet Recipe
Dominique Ansel Kiwi Sorbet Bars
From Our Partners
Latest Food
All the Latest From Ryan Reynolds